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.
Prep Time::10 mins
Cook Time:: 4 hrs
Total Time:: 4 hrs 10 mins
Servings::6
Yield::6 servings
Ingredients
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4 skinless, boneless chicken breasts, cut into 1-inch pieces
1 (4 ounce) can chopped green chilies, undrained
½ (8 ounce) jar salsa
2 cubes chicken bouillon
1 (48 ounce) jar navy beans, rinsed and drained
2 cups water
Directions
Combine the chicken, green chilies, salsa, chicken bouillon, navy beans, and water in a slow cooker.
Cook on High until the chicken falls apart, about 4 hours.
Mash the chili with a potato masher to give a thicker texture, if desired.