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Easy Crock-Pot White Chicken Chili

Updated on October 29, 2012
5 stars from 1 rating of East Crock-Pot White Chicken Chili

During the cold and dreary months of late fall and winter, there is nothing better than a warm cup of chili to cozy up the house. This simple meal combines everyday ingredients that you have in your pantry and cooks in your crock-pot throughout the day. You'll want to keep this one around because it will easily become a family favorite.


Cook Time

Prep time: 10 min
Cook time: 6 hours
Ready in: 6 hours 10 min
Yields: 4 - 6 Servings


  • 1lb Boneless Skinless Chicken Breasts, (Uncooked)
  • 1 Can Condensed Cream of Chicken Soup
  • 1 Can Diced Tomatoes with Green Chilis
  • 1 Can Great Northern Beans, (Do Not Drain)
  • 1 Can Black Eyed Peas, (Drained)
  • 1/3 Cup Chicken Broth
  • 1 1/2 Cup Peppers and Onion Mix, (Frozen)
  • 1 Cup Corn, (Frozen)
  • 1T Cumin
  • 1T Chili Powder
  • 2t Garlic Powder
  • 1t Celery Salt
  • Shredded Cheese, (Optional)
  • Sour Cream, (Optional)
  • Crushed Tortilla Chips, (Optional)
  1. Place whole chicken breasts in the bottom of the crock-pot. Add additional ingredients and lightly mix.
  2. Cook on low for 6-8 hours or high for 4-6 hours.
  3. Remove chicken breasts and shred. Add shredded chicken and mix well.
  4. Serve with shredded cheese, sour cream, and crushed tortilla chips.


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