Life with two kids is hectic. I can’t even imagine life with three. Sometimes, dinner ends up being pizza or easy-mac. But after living on boxed and packaged meals for days, the guilt sets in, and I feel the need to make real food. Enter: the slow cooker. What even was life before the slow cooker? I can throw a bunch of stuff in one big pot, and hours later, we have a home-cooked meal! My go-to meal is white chicken chili. I had been using a recipe my friend found on Pinterest, but it was getting boring. I was making it one morning, and decided to get crazy. I started throwing things into the slow cooker. Dave was hesitant, but hours later, we sat down to try my concoction, and it was AMAZING. I don’t want to toot my own horn, but I am probably going to start entering (and winning) chili cook-offs.
So here it is, my bomb ass chili recipe:
Pour the following into your slow cooker: 3-4 boneless/skinless chicken breasts, 1 box of chicken broth, 1 can great northern beans, 1 jar of salsa verde (I use medium for an added kick), 1 jar of Pace salsa (again, I use medium for the kick), 2 cans of whole kernel corn, dust with ground cumin.
Cover, and put on low. Cook for about 5/6 hours, then shred your chicken. Cook for another hour, sprinkle with more cumin, stir, then serve!
Best served with sliced french bread for dipping. Optional toppings include: pepper, avocado, or freshly chopped cilantro!
And there you have it! So easy, and so delicious!
(bowl pictured is available here)