Recently as I was browsing through one of my favorite food sites, Tasty Kitchen, I came up upon a lovely recipe for Chicken Chili. The list of ingredients were very simple (all of which I had on hand) and it was put together in a crock pot. I was sold! Simple ingredients, easy prep and slow cooker friendly - I couldn't ask for anything better.
I altered the original recipe from TK member, forevernowandthen, in a couple of places. The original recipe called for a large (16 oz.) jar of salsa of which I didn't have so I used a small jar of salsa and a can of Rotel tomatoes. The original recipe also called for 2 cans of white beans - I only had 1 can of white beans so I added a can of light kidney beans. I have to say my alterations resulted in a very yummy meal.
(recipe altered from Forever Now and Then )
1 1/2 lbs boneless and skinless chicken, diced and cooked
1 jar (16 oz.) salsa (I used a small jar of salsa and 1 can Rotel tomatoes)
1 1/2 lbs Monterey Jack Cheese, shredded (you could easily use a combo of Monterey and Cheddar cheese instead of all Monterey)
2 cans (15 oz. each) white beans (I used 1 can white beans and 1 can light kidney beans)
1. Place all ingredients (cooked chicken, salsa, cheese, beans) in crock pot and stir well to combine.
2. Cook on low for 2-3 hours. Stir one about half way through the cooking period.
Serve with tortilla chips and a dollop of sour cream (if you wish). Enjoy!
Happy Chicken Chili Making!