Crockpot White Chicken Chili (And How I Help My Kids Enjoy Mixed Dishes)
Prep time
Cook time
Total time
Serves: 4-6
  • yellow onion, chopped
  • 1 jalapeno, minced (optional -- I used but removed the seeds)
  • 2-3 garlic cloves, minced
  • 1 pound chicken
  • 16 oz jar salsa verde
  • 2 15-ounce cans cannellini beans, drained and rinsed
  • 1 15 -ounce can pinto beans, drained and rinsed
  • 1 Tbsp cumin
  • 1 tsp dried oregano
  • ¼ tsp cayenne pepper (optional -- I did not use)
  • ¼ tsp black pepper
  • 2 cups chicken broth
  • salt to taste
  • shredded cheese of choice -- I used Monterey Jack
  • sliced avocado, cilantro, and other toppings
  1. Prepare the onion, jalapeno, and garlic and add to crockpot with chicken.
  2. Drain and rinse the beans and add to crockpot along with the spices. Gently stir to combine.
  3. Pour the salsa and broth over the chicken and beans and cook on high for 3-4 hours depending on your crockpot.
  4. Once the chicken is cooked, remove from crockpot and shred with two forks. Return to crockpot, stir, and add salt to taste and serve with cheese and any toppings you prefer.
Recipe by Maryann Jacobsen at