Easy Crockpot Chicken Chili with White Beans
Slow-cooker white chicken chili combining shredded rotisserie chicken, white beans, and pepper jack cheese with cumin and oregano. Minimal prep required—add ingredients to the crockpot, cook on low for 8 hours, then stir in cheese before serving. Customize with fresh or canned jalapeños and your preferred salsa and toppings.
Ingredients
- 4 cup cooked rotisserie chicken, shredded
- 3 can white beans, cannellini or white navy
- 32 oz reduced-sodium chicken broth
- 16 oz salsa
- 1 ½ tablespoon reduced-sodium taco seasoning
- 2 tsp cumin
- 1 tsp oregano
- 1 sweet onion, chopped
- 2 tsp garlic, chopped or minced
- 8 oz low-fat pepper jack cheese, shredded
- 1 jalapenos, seeded and diced(optional)canned diced jalapenosvariableproduce
convenience option; source includes both
Instructions
- 1
Add rotisserie chicken, white beans, chicken broth, salsa, taco seasoning, cumin, oregano, onion, garlic, and jalapeños to slow cooker
- 2
Cook on low for 8 hours
- 3
Stir in shredded pepper jack cheese
- 4
Serve with desired toppings
Tips
Cheese is added after cooking to preserve texture and flavor
Rotisserie chicken reduces prep time significantly
Good to Know
Refrigerate in airtight container for up to 4 days. Freezes well for up to 3 months.
Prepare ingredients (chop onion and garlic, shred chicken) the night before. Assemble slow cooker in the morning.
Garnish with sour cream, cilantro, lime wedge, crispy tortilla strips, or additional cheese.
Common Mistakes
Add cheese before cooking to avoid it breaking down and becoming grainy
Do not skip draining canned jalapeños if using; excess liquid dilutes flavor
Substitutions
Dairy-Free Swaps
General Alternatives
convenience option; source includes both