This was JUST as good as the first time we had it. I know Cinco de Mayo was last week, but this put me in the mood! My daughter gobbled hers up and my husband had seconds of course! I've posted the picture and recipe again for you below!
White Chicken Chili
3 Boneless Skinless Chicken Breasts
1 block pepper jack cheese, cut into chunks
1 block Monterey Jack cheese, cut into chunks
1 large onion, chopped
1 16 oz. jar Salsa
1 cup Navy beans
4 cups water
1/2 cup chicken broth
1 Tbsp. Cumin
1/2 tsp. salt
1/2 tsp. pepper
Soak your Navy beans in a large bowl or pot overnight. Make sure to cover them with about 4 inches of water.
In the morning, drain/rinse your beans. Pour into your slow cooker with the 4 cups of water.
Add chicken broth, salsa, onions, cumin, salt and pepper to the slow cooker. Stir and then add chicken breasts.
Cook on low for 6-8 hours.
Take chicken out and shred it with two forks. Put back into the slow cooker and add Monterey Jack and Pepper Jack cheese. Turn on High for 1/2 hour to 1 hour.
Stir and serve with crushed tortilla chips on top or on the side.
Tips: I put all ingredients except beans and the chicken in the slow cooker insert the night before. In the morning, all I did was pour out half of the liquid from the beans, put the rest in the crock pot and add the chicken. Super easy!