Karin: Friend’s recipe for slow cooker chili hits the spot

Robin's White Chili includes chicken, a jar of your favorite salsa and an 8-ounce block of pepper jack cheese.

I’ve been friends with Robin Merriman for almost 20 years, and over the years we’ve shared tons of recipes.


Recently I found out that Robin was withholding something from me – a White Chili recipe with few ingredients that cooks up in the slow cooker.

Actually, I’m joking, but she hadn’t told me about it until we had lunch over the holidays.

She has shared the recipe with me, and now I’m sharing it with you. It starts with some cooked and cubed chicken breast meat.

It’ll take the meat from about two rotisserie chickens or three to four boneless, skinless chicken breast halves.

Two ingredients make this chili a bit unusual. First, most of the flavor in the chili comes from a jar of your favorite salsa.

Second, an 8-ounce block of pepper jack cheese is stirred in along with the other ingredients. The cheese melts into the chili, thickening it slightly.

The chili simmers all day in the slow cooker, so you come home to an absolutely delicious and warming supper in the evening. Serve with shredded cheese, sour cream, jalapenos and tortilla chips.



5 cups cooked chicken breast meat, about 4 large boneless, skinless chicken breast halves

3 16-ounce cans Great Northern beans

32 ounces reduced-sodium chicken broth

1 16-ounce jar salsa

8 ounces Monterey Jack cheese with peppers, shredded or cubed

2 teaspoons ground cumin

Shredded cheddar cheese, sour cream and sliced jalapenos, for garnish, optional

Tortilla chips, for serving

Combine chicken, beans, broth, salsa, cheese and cumin in a six-quart slow cooker. Cover and cook on high for 3 hours. Stir the chili, cover, reduce heat to low and cook for 2 more hours. Ladle into bowls and garnish with cheddar cheese, sour cream and jalapeños, if desired. Serve with tortilla chips. Makes about eight servings.