Who doesn't like chili? I LOVE chili! I like it in all forms ... chicken, beef, beans, no beans. I just like chili, plain and simple.
Many years ago, I had the most wonderful white chicken chili at a Mexican restaurant. When I started the blog, one of the first things I decided to make and blog about was white chicken chili. A friend of mine gave me a recipe at a recipe exchange and I turned it into a slow cooker recipe because that's just what I do.
This White Chicken Chili is one of our family favorites! It tasted like something you might get at an authentic Mexican restaurant! I don't usually repeat a recipe because I'm always making something new, but this one I've had to go back and make several times. In fact, it's the one thing my husband actually requests!
My White Chicken Chili has become somewhat of a favorite at my work as well. In fact, one of the secretaries makes it ALL the time!
What better season to make chili in than football season? Let it simmer all day while you watch the game. You'll be so happy this one's ready for you when dinner time rolls around!
White Chicken Chili
3 (1.5-2 lb) boneless skinless chicken breasts
1 block pepper jack cheese, cut into chunks
1 block monterey jack cheese, cut into chunks
1 large onion, chopped
1 16 oz. jar salsa
1 cup navy beans
4 cups water
1/2 cup chicken broth
1 Tbsp. cumin
1/2 tsp. salt
1/2 tsp. pepper
Soak your navy beans in a large bowl or pot overnight. Make sure to cover them with about 4 inches of water. In the morning, drain and rinse your beans. Pour the beans and 4 cups of water into your slow cooker. Add the chicken broth, salsa, onions, cumin, salt and pepper to your crock.
Stir and then add chicken breasts.
Cook on low for 6-8 hours. Take the chicken out and shred it with two forks. Put it back into the slow cooker and add the Monterey Jack and Pepper Jack cheese. Turn your slow cooker on high for 1 hour.
Stir and serve with crushed tortilla chips on top or on the side. Enjoy!
Happy slow cooking!