Believe it or not, I like to cook. In fact, I love to cook. And bake. I didn’t know if this was the place to share this or not, but I actually cook and bake all the time. My wife couldn’t cook for a prison so I end up doing most of the cooking around our house. Growing up, my dad traveled all the time and so I spent a good chunk of time with my mom in the kitchen. As I’ve gotten older I have grown to enjoy making meals for my family and one of my favorites is this white chicken chili recipe. I have shared this recipe with a few people and they always make comments about how they make it for sporting events and family events.
This is a very simple crockpot recipe and you can’t really mess it up. I like to let it sit for a while with the temp off after it’s done cooking so it thickens up. Depending on how you like it, it can be left pretty thick and eaten almost like a dip with tortilla chips or you can add more broth and it can be more of a traditional white chicken chili.
1 Large Jar of Randall’s Great Northern Beans (48 oz)
1/2 White Onion, diced
1 can of green chilies (4 oz)
2 cups cooked chicken (if possible I like to use chicken from a rotisserie chicken or something that has some flavor)
1 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
1 large block of pepper jack cheese, shredded (16 oz)
1-2 c of chicken broth
This is about as easy as it gets. You are basically just going to throw everything into the crockpot and mix it together. The chicken broth I would suggest starting out with 1 cup and increasing it during cooking depending on how you want it. Cook on low for 4-6 hours stirring a few times during cooking. As mentioned earlier, I like to let it sit at room temp for maybe 30 mins or so before serving so it thickens up.