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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 6 |
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A long-time Wellington, Ohio friend shared this recipe with me and has become an all-time favorite. Serve with a dollop of sour cream and salsa. You can brown the chicken in a skillet first if you prefer. I have found it makes little difference. Ingredients:
4 skinless, boneless chicken breasts, cut into 1-inch pieces |
1 (4 ounce) can chopped green chilies, undrained |
1/2 (8 ounce) jar salsa |
2 cubes chicken bouillon |
1 (48 ounce) jar navy beans, rinsed and drained |
2 cups water |
Directions:
1. Combine the chicken, green chilies, salsa, chicken bouillon, navy beans, and water in a slow cooker.
2. Cook on High until the chicken falls apart, about 4 hours.
3. Mash the chili with a potato masher to give a thicker texture, if desired.
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