Monday, April 11, 2011

Easy Chicken Chili

I got this recipe from my friend, Kay. It's so simple and it tastes good, too. I can't believe I forgot to post it until now. You can thank my sister, Heather, for reminding me of this little gem. Just combine boneless/skinless chicken breasts, a couple of cans of your favorite beans (I use black and pinto), and some salsa in your slow cooker and walk away. The most work you will do is shred the chicken once it's cooked. Maybe make some cornbread muffins or or offer tortilla chips on the side.

You can even use frozen chicken - just give it enough time to cook through (maybe low for 6-7 hours).


1 lb. boneless, skinless chicken breasts or tenders
2 (15 oz) cans beans, rinsed and drained
1 (24 oz or larger) jar salsa
shredded Mexican blend or cheddar cheese
sour cream

Combine chicken, beans, and salsa in a slow cooker and cook on high for 3 hours or low for 5 hours. Remove chicken, shred, then return to crock. Serve with cheese and sour cream.

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