Slow Cooker White Chicken Chili Shooters


Slow Cooker White Chicken Chili Shooters

A nice change of pace from the traditional red chili. This full of flavor chili is the perfect ending to a chilly day.
Prep Time 1 hour
Cook Time 4 hours 30 minutes
Total Time 5 hours 30 minutes
Course Appetizer, Soup


  • 1 lb boneless, skinless chicken breasts, cooked & shredded
  • 1 count can Great Northern Beans, drained & rinsed
  • 1 tbsp olive oil
  • 2 medium onions, finely chopped
  • 6 cloves garlic, minced
  • 1 tbsp whole cumin
  • 1 tbsp dried oregano
  • 1 jalapeno pepper, minced
  • 1 garden salsa pepper, minced
  • 1 tsp each salt and freshly ground pepper
  • 16 oz. jar of your favorite extra hot salsa
  • 4 cup fresh tomatoes, chopped
  • 2 cup chicken stock
  • 2 green bell peppers, thinly sliced
  • 4 oz. (1 small can) diced mild green chilies
  • 2 cups Ellsworth Cheese Curds, chopped (Natural, Jalapeno or Garlic flavor)
  • Sour cream and fresh cilantro to garnish


  • Place shredded chicken in the bottom of a large slow cooker, top with beans.
  • In large skillet on medium, cook onions in olive oil until onions are softened. Add garlic, cumin, oregano, jalapeno pepper, garden salsa pepper, salt and pepper and cook while stirring for about a minute.
  • Add salsa, tomatoes and chicken stock and bring to a boil. Cook, stirring occasionally, for 10 minutes to reduce.
  • Pour tomato mixture over beans in slow cooker and stir to combine. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  • Stir in green peppers, cheese curds and chilies. Cover and cook on HIGH for 20-30 minutes.
  • Spoon into shot glasses and garnish with sour cream and fresh cilantro. Serve alone or with tortilla chips on the side.
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