This recipe is an easy and delicious recipe using a crockpot, instant pot, or whatever slow cooker you have. You can serve the chili over cooked rice or noodles if you’d like or with crackers or bread on the side.
- 4 boneless, skinless chicken breast halves
- 1 jar (16 oz. ) salsa – buy your preferred amount of spiciness or use your own canned salsa
- 2 can (16 oz. each) great northern beans, drained – or use your own slow cooked beans
- 8 oz. shredded Colby jack or pepper jack cheese
Place the chicken in the bottom of your slow cooker. Cover it with salsa. Cover and cook on low for 5 1/2 – 7 1/2 hours, or until chicken is tender but don’t let it dry out.
Shred the chicken in the sauce. Add the beans and cheese and stir.
Cover and cook for 30 more minutes on low. Serve.