Lyn's Easy White Chicken Chili Crock-Pot Recipe
Lyn's instructions are in italics.
Ingredients
- 4 Chicken breasts or leftover chicken – buy from local farms with pastured chickens
- 3 15 ounce cans Great Northern beans, undrained
- 16 ounce Monterey Jack cheese or raw cheese!
- 1 jar of your favorite salsa Lyn suggests you puree' it in the food processor first, so there are no chunks to scare off the kids. My suggestion: buy organic if you can.
Instructions
- Boil chicken breast and pull apart (I typically use leftovers from a roasted chicken or one that I boiled previously for broth). Combine chicken, beans, cheese and salsa in a crock-pot and cook on low all day or on high 2 or 3 hours. Eat with nacho chips on top and a dollop of sour cream.
- I make this with homemade chicken stock (here's how to make it) and drop in frozen chicken breasts into the crock that morning with the organic salsa – so simple! We wait and add the cheese before serving, along with the sour cream and organic nacho chips.