Ultra thick and tasty. This has been one of my most requested recipes for years. Use any precooked chicken and you have a simple and easy slow cooker delight. Take copies of the recipe if you’re taking it to a party.
I have no idea where this came from, but I must have made this at least 50 times. It’s simple and great. What more do you want?
I have done this oh so many times.
Note: as with all chili, it’s even better heated up. I try to use Pace Medium Salsa and max out the cumin. I usually cook some skinless boneless breast, but any precooked chicken will do. If you have a tough layer on the top of the breasts, just remove and discard to the dog.
Ingredients: I always make a double recipe and freeze the remainder
1 1/2 to 3 teaspoon ground cumin (to taste)
8 ozs. Pepper-Jack Cheese cubed
8 ozs. salsa mild or medium (to taste)
1 48 oz. jar great northern beans, undrained (I usually use Randell)
Preheat oven to 350. Trim chicken breast and place on 1/2 sheet pan.
Don’t over cook the chicken. About 35 mins. Don’t brown. 165 internal temp
Cool and shred chicken
Combine all ingredients in crock pot and mix well.
Cook on low for about 3 hours. Stir frequently.
Add a cup or so of chicken broth if you want thinner.
August 12, 2016