Food

THE EASIEST CHICKEN CHILI EVER

I don’t praise the heavens a lot….

….but when I do, it’s usually some variation of, “Thank GOD for slow cookers!”

While I may suck at cooking, I don’t suck at preparing and my trusty slow cooker allows me to do just that with this chili recipe. It’s become a staple in our household and I owe it all to Ali over at Gimme Some Oven. The first time I tried this recipe, I think my exact response was, “Hot damn. That’s good.” Aside from the simple fact that it tastes incredible, you only need five ingredients to put it all together!

Cheap, tasty, and easy? SOLD.

You’ll find Ali’s recipe below. A few notes: because there are only five ingredients, it’s a fun recipe to play around with! If you like a thicker chili, I’ve found that 4 cups of chicken broth with 1-2 extra cans of beans will do the trick. As for veggies, you can mix it up with corn, zucchini, peppers, etc. Avocado tossed in some lime juice, salt, and pepper = YES.

(If you want something a tad bit healthier than a topper of sour cream, plain Greek yogurt is my go-to.)

5-ingredient-green-chicken-chili-3

5-INGREDIENT EASY WHITE CHICKEN CHILI

This delicious and easy white chicken chili recipe can be made with just 5 ingredients in 15 minutes!

PREP TIME: 5 MINS

COOK TIME: 10 MINS

TOTAL TIME: 15 MINS

INGREDIENTS:

  • 6 cups chicken broth
  • 4 cups cooked shredded chicken (*or see slow cooker method below, which uses uncooked chicken breasts)
  • 2 (15-oz) cans Great Northern beans, drained
  • 2 cups salsa verde (store-bought or homemade http://www.gimmesomeoven.com/tomatillo-salsa-verde/)
  • 2 tsp. ground cumin
  • optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, sour cream, crumbled tortilla chips

DIRECTIONS:

Stovetop Method: Add chicken broth, shredded chicken, beans, salsa and cumin to a medium saucepan, and stir to combine.  Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes.

Serve warm with desired toppings.

Slow Cooker Method: Add chicken broth, 2 (uncooked) *boneless skinless chicken breasts, beans, salsa and cumin to a slow cooker, and stir to combine.  Cook on low for 6-8 hours, or high for 3-4 hours until the chicken is cooked through and shreds easily with a fork.  Shred the chicken.

Serve warm with desired toppings.

Leave a Reply

Your email address will not be published. Required fields are marked *