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Thursday, March 12, 2015

Crockpot White Chicken Chili

In honor of Throwback Thursday, I thought I would repost one of my favorite recipes that I made when I first started blogging, my Crockpot White Bean and Chicken Chili.

I first posted this recipe after just starting Sweet and Spicy Monkey, and I was using my mobile phone camera, which at that time was a Blackberry Curve. I know, it seems like eons ago doesn't it...Blackberry. Do they even make phones anymore?

When I made this recipe again last week, I decided to snap a few shots before chowing down so you can see just how delicious this chili really is, since the Blackberry didn't do this recipe any justice.

And since I was revamping, I figured why not rename it too, shortening the name from Crockpot White Bean and Chicken Chili to Crockpot White Chicken Chili. A new and improved recipe. Ok, not really improved, but the photos have been improved, at least I think so {smile}.

So without any further rambles from me, here's my Throwback Thursday recipe for Crockpot White Chicken Chili aka Crockpot White Bean and Chicken Chili.

A new name and new photos for a delicious chili anytime that's also easy to make and perfect for this chilly weather.

Crockpot White Chicken Chili

Serves 6


1 lb. skinless, boneless chicken breasts

3 - 15.5 ounce cans Cannellini beans, rinsed and drained (or white beans)

8 ounces shredded Pepper Jack cheese or Monterey cheese (approximately 1 and ¾ cup)

1 – 7 ounce can diced green chilies

2 – 32 ounce boxes Chicken broth (can use low-sodium)

2 – cups coarsely crushed tortilla chips

Tortilla chips


Bring out crockpot or slow cooker and spray inside with olive oil. Wipe out excess oil with paper towel. This helps the chili from sticking to the sides, even though there will be some sticking.

Pour in one box of chicken broth and turn crockpot to Low setting.

Place unthawed chicken breast in crockpot.

Add ½ of the 7-ounce can of chilies, placing other ½ of chilies aside until one hour before dinnertime.

Let cook on Low temperature for about 5-6 hours. Enjoy your day at work or go run some errands as you’re good for the rest of the day until you return.

*If you forgot to take the chicken out of the freezer and chicken is still frozen when you start making this and you’ll be home or able to return in 2 hours, you can place the frozen chicken in the crockpot and put the setting on High temperature for 2 hours. Then return and turn the setting back to Low. Then you’re good until about 1 hour before dinner. *

You can either add the beans in the chili in the morning with chicken breasts and broth or about one hour before serving dinner, since they are already cooked, whichever you find easiest. I prefer mine to cook all day.

About 1 hour before dinnertime, remove chicken breasts and place onto a plate. Shredding meat with two forks as meat will be hot to the touch. Add shredded chicken back into broth.

Add other ½ of chilies.

Grate pepper jack cheese and stir in with shredded chicken, chilies, and broth.

Coarsely crush 2 cups of the tortilla chips. I find it easy to place tortilla chips in large mixing bowl and crush with bottom of a cup until I have 2 cups. Add crushed chips into crockpot, stirring throughout.

Turn crockpot temperature back to High setting and let cook for remaining hour.

5 minutes before serving dinner, preheat oven to 405F degrees.

Take remaining tortilla chips and place on an ungreased cookie sheet or a parchment paper lined cookie sheet, sprinkle with grated pepper jack cheese.

Place in oven until cheese is melted, approximately 5 minutes, give or take.

Remove from oven and serve with chili. Enjoy!

*Helpful tips*

- You can prep remaining ingredients (grated cheese, crushed chips) the night beforehand or in the morning if you will be away all day, to help make it easier for you when you return back home.

- I add ½ of the chilies in the beginning with chicken to help get their flavor. And since cooking all day will lessen some of their flavor, I add remaining chilies during the last cooking hour. You can add all in beginning or all during the last hour if you choose.

-  If you find chili too thick after adding crushed chips, you can add more broth. Chili will thicken up as it cooks. If too watery, add more crushed chips.

Cover and refrigerate any leftovers. Can be stored in refrigerator for up to 1 week.

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