Prep 10 mins
Cook 7 hrs
This recipe is sooo easy! The flavors meld together so well. Serve with sour cream and crackers.
- 3 chicken breasts, cut into pieces
- 1 medium onion, chopped
- 2 tablespoons oil
- 1 jar salsa
- 1 (48 ounce) jar great northern beans
- 1 tablespoon cumin
- 1 (8 ounce) packageof shredded colby-monterey jack cheese
- Brown chicken and onion in oil.
- Add chicken and onion to all other ingredients in crock pot.
- Stir well.
- Cook on low for 7 hrs or high for 5 hrs.
This recipe is awesome! If you use canned chicken you can omit the oil.
Really good, inexpensive, and easy to make. I didn't have a crockpot so did it on the stovetop over very low heat for about 2.5 hours.I also didn't use any oil at all, just sprayed the pan, and used less than half the cheese. It all kind of just melts together and makes an ugly colored but very tasty dish.
This has real potential but you have to remember to use a salsa that is mild, not one you dip chips in otherwise the end product is too hot. It needs more liquid than one standard sized jar (recipe does not say how much), I added some crushed tomatoes (also to dilute the spice of the hot salsa I used) I also used a can of chili beans in lieu of some of the white beans (which also adds liquid) The recipe did not say whether to drain the great nothern beans, I did and used two smaller cans total. In sum, not enough liquid in this recipie but a great starting point to tinker with a different kind of chilli. I made this in a regular pot and let it simmer for about 3 hours after bringing it to a boil. Always better the next day.