Tuesday, February 24, 2009

Easy but Delicious!

A couple of years ago, my good friend, Molly gave me a recipe that is so easy to make, it shouldn't taste anywhere near as good as it does: White Bean Chicken Chili. I haven't made anything at home (other than sandwiches or other simple items) in quite some time, so today seemed like a great day for this easy and tasty crock pot meal.

Molly's White Bean Chicken Chili:

  • One whole roasted rotisserie chicken (I prefer the unseasoned variety)
  • One large jar (48 oz) of Northern white beans OR "mixed beans" (personal preference)
  • One jar (24 oz) of Northern white beans
  • Two jars (16 oz each) of any brand salsa you like. I usually use one jar of a typical medium salsa, and one jar of "black bean and corn" salsa. I find this gives a nice, yet simple variety, but you can mix it up any way you like!
  • Three 8 oz packages of shredded cheese. I use sharp and Mexican-style, mixed evenly
  • Combine all ingredients except chicken into a large (6 Qt.) crock pot and turn on "high."
  • Stir in a little water if needed, depending on desired consistency. The mixture should look like chili or thick soup.
  • Remove all bones and skin from chicken, (my dogs LOVE this part because they get to eat the skin) placing bite-sized pieces of chicken into the crock pot as you go. This procedure is messy and a little gross, but worth the effort. I usually shred the chicken (by hand) as I'm placing it into the pot.
  • Heat on high for 3-4 hours, stirring occasionally.
  • As with most soup/chili, we find this is better on day 2, and it also works well as a baked potato topper for left-overs.
  • This makes a very large pot that we eat for several days. You can modify the recipe to make as much or as little as you want, just be sure your bean/salsa ratio stays ~ the same.

1 comment:

Shauna said...

I am new here! What a great blog :)