Slow Cooker White Chili

Submitted By: Shirley L. Revis


  • 5 cups chopped, cooked chicken
  • 3 (15-ounce) cans Great Northern beans, drained
  • 1 (32-ounce) box chicken broth
  • 1 (16-ounce) jar mild salsa
  • 1 (8-ounce) package Monterey Jack cheese with peppers, cubed
  • 2 teaspoons ground cumin
  • Garnishes, if desired:
  • Shredded Cheddar cheese
  • Sour cream
  • Chopped jalapeƱos
  • Corn chips
  • Instructions

    In a 6-quart electric slow cooker, combine chicken, beans, broth, salsa, cheese, and cumin. Cover and cook on high for 3 hours, stirring occasionally. Reduce heat to low; simmer 2 hours, stirring occasionally.
    Garnish with Cheddar cheese, sour cream, and jalapeƱos, if desired. Serve with corn chips.