I wish I could claim the fame for this recipe but alas, I can not. I found it on Pinterest (go figure) and had to try it. The original version (linked at the bottom) seemed more like a soup when I made it and had a TON of liquid. I’ve modified it a bit for my taste so that it has more of a classic chili consistency. If you feel like getting really creative I’m sure you could knock out the chicken broth altogether and use it as an awesome dip (don’t quote me on that as I haven’t tried it yet) or just top your bowl with some crushed tortilla chips. We made it last night and I enjoyed a dollop of sour cream on top of mine.
- 1-2 Chicken Breasts
- 1 can Great Northern White Beans
- 1 cup Green Salsa
- 1 cup Chicken Broth
- 1 tsp Cumin
- Sour Cream
- Shredded Cheese
- Tortilla Chips
- Add all ingredients in slow cooker (yes, even the whole uncooked chicken breast, you can chop it if you’d like)
- Cook on low 6-8 hours or high for 4-6 hours (the chicken should shred extremely easy when it’s done)
Adapted from 5-Ingredient Easy White Chicken Chili.