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 can chopped green chilies , 4 ounce
- 0.5 jars salsa , 8 ounce
- 2 cubess chicken bouillon
- 1 jar navy beans , 48 ounce
- 2 cups water
Instructions
-
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.
Nutrition Facts
Per serving
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