No pre-cooking the chicken here. Put it in and go for one of the best tasting crock pot white chicken chili you will ever make. Give it  try today.

I love white chicken chili. Maybe not as much as a good filet but on some days almost.

I have a recipe  Excellent White Chicken Chili which is a modification of a Pioneer Woman recipe. That recipe uses raw chicken to make the chicken broth needed for the recipe and flavor. I have multiple crock pot white chicken chili recipes but the common threat in them is the need for pre-cooked chicken. I don’t generally have that on hand so I have to make it first. I needed a crock pot recipe that would cook the chicken and have the taste of the of the Excellent chili recipe. Check. Done. Great but better.

Rating
My wife is not quite the chili fan I am and the 5 is from her (two servings). A nice 5 from me also. (PS named by my wife.)

Notes: My most popular white chicken chili has a ton of cheese… read not very healthy.  This one is low fat. I also kicked up the spices from the “excellent” recipe. It worked great.

Crock pot note: I made this recipe for my 3.5 quart crock pot. It is just the right size for that. It will not fit a pot under 3 qt. If using a 6 plus quart pot I would increase the recipe by 50-100%.

Trim two medium size skinless boneless chicken breast.

Chop one onion.

Mince one jalapeno.

Add to smaller (3.5 qt but not smaller) crock pot 1- 14 oz can chicken broth, 1 tablespoon cumin, 1 teaspoon paprika, 2 teaspoon chili powder, 3 garlic cloves minced, 1 teaspoon salt, 1/2 teaspoon pepper. Add chicken and cook on high for 2 hours

Remove from crock pot and shred. Place back in crock pot with the liquid.

Add 1  48 oz jar pre-cooked Northern beans (do not drain) and one small can of green chilies.

Cook on high for 2 hours more.

Last Updated
September 21 2014

Related

When I saw that the theme of this month’s Recipe Redux was dehydrating, I had to laugh. I actually tried to dehydrate something (cherry and beet fruit leather) for last month’s lunchbox challenge. After several attempts that failed miserably, I gave up and went a different route instead (if you haven’t made those earl grey granola bars yet, what are you waiting for? They’re incredible!)

I considered giving fruit leather another try, but ended up deciding it was just way too much work for something that didn’t even end up tasting that great. These pear chips are more my speed! It only takes a minute or two to prep them, and they only take about an hour in the oven.

I sprinkled them with cinnamon, ginger, and a pinch of cayenne pepper. You can leave the cayenne out if you want, but I loved the subtle kick that it gives them. 

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