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Wednesday, October 5, 2011

Super EASY and Super YUMMY Chicken Chili

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.

Chicken Chili
(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!


  1. Looks fantastic for these wonderfully welcome fall days ahead!

  2. Slow cooker recipe! YAY!!! We love chicken chili!

  3. I love Tasty Kitchen! This looks so yummy and SO easy!!!

  4. Love Chicken Chili, this looks like a perfect meal for the middle of the week. Can't wait to make this. Is the weather cooling down up there? :)



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