While the weather has been a little unusually warm for a November in Chicago, we still love to make chili on Sundays. I have to admit that chicken chili is not my favorite but I was excited to try a new recipe and bonus - it was simple to make and I was able to use raw chicken, too! I was shocked that the boys enjoyed it as well!
For a short video on how to prep this meal, check out my YouTube channel: https://youtube.com/shorts/WF6-IYy2Anw
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Enjoy!
Crockpot White Chicken Chili Ingredients
3 boneless, skinless chicken breasts*
1c medium salsa
2 tsp cumin 16oz chicken broth
30oz white beans - Great Northern or Navy, undrained
8oz pepper jack cheese cubed
Directions Place chicken breasts in crock pot, sprinkle cumin on top of chicken, then top with salsa and finally add the chicken broth. Cook for 2 hours on high and shred chicken.
Once shredded, add remaining ingredients with cubed cheese being added last.
Continue to cook on low 2-3 more hours. Stir chili to distribute melted cheese prior to sereving.
Toppings for chili can be: peppers, cilantro, sour cream, avocado, tortilla strips or get creative with your own!
*This can be made with shredded chicken as well. If you choose this option, add all ingredients (except cheese) to crock pot, stir and top with cubed cheese. Cook 4-5 hours on low!
Enjoy!
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