Ingredients
Scale
- 4 cups of cooked chicken (shredded or diced) – about 3-4 boneless skinless chicken breasts or a rotisserie whole chicken
- 2 containers (16 oz) of fresh salsa
- 2 tbsp garlic, chopped
- 2 cans (4 oz) fire roasted diced Chili’s
- 32 oz carton of chicken broth
- 1 onion, chopped
- Cilantro, small bunch, chopped
- 3 cans of Beans – Great Northern Beans or White Chili Beans
- 3 tbsp olive oil
- Garnish:
- Shredded Cheese
- Chopped avocado
- Sour Cream
- Lime juice from fresh lime
- Jalapeno slices
- Tortilla Chips
Instructions
- Saute the chopped onion and garlic on the stove with 3 tbsp of olive oil. Continue for several minutes until the onion is more of a translucent color.
- While the garlic & onion is cooking, cut up your chicken. I prefer to use a rotisserie chicken as it’s a big time-saver when you are getting this meal ready to cook. Plus, it’s nice to have the combination of white & dark meat for the different flavors.
- Add chicken, chicken broth, fresh salsa, diced chile’s, white beans and the garlic/onion mixture to the slow cooker.
- Cook on low heat for 2 hours.
- Add chopped cilantro to your crockpot mixture.
- Simmer for another 20 minutes.
- Serve hot with shredded cheese, sour cream, lime juice, avocado slices and tortilla chips.
