For the first time, I’m repeating a recipe. This was one of my first posts and it has always been one of my most requested recipes. Maybe 50 people saw the first post so a repeat is definitely in order.
No inspired by here, I have done this one for 20 years plus. I even remembered the recipe without looking it up.
An absolute 5. No doubt about it.
Get your chicken anyway you want. My crock pot shredded chicken recipe is where mine came from after a 1 month stay in my freezer. A rotisserie chicken, canned or frozen. Or cook a couple of breasts in the oven until done.
I like my chili a little thinner now so I added a can of chicken broth. But leave it out and you have a spicier very thick chili. Increase the cumin a little if you want hotter.
A great recipe to double and it freezes great.
A few simple ingredients. I forgot the optional can of chicken broth in the picture.
Cube 8 oz of pepper jack cheese.
In a small (3.5 qt crock pot here) dump one 48 oz jar great northern beans (un-drained), 8 oz of salsa, 3 cups of shredded chicken, 2 t cumin and 8 oz of pepper jack cheese (cubed).
Add a 14 oz can of chicken broth if you want a normal thick chili. Leave it out for extra thick. Stir very well.
Cook on low for 4 hours. Try to stir once or twice in the middle if you can to distribute the cheese but it can wait until the end if needed.
December 6 2013