Leftover chicken doesn’t last long in our house. There’s just so many ways to incorporate cooked chicken into dishes. This week, I picked up a $5 rotisserie chicken from Costco for a quick weeknight dinner while Hubs was traveling on business. The kids always need a little encouragement to eat real chicken…i.e. the kind that doesn’t come in “nugget” form…but ketchup saved the day. After our meal, I removed the remaining chicken from the bone and packaged it for later. In subsequent nights, I added it to a speedy pasta dish that served as another dinner and bonus leftover lunch for work. In the end, I still had a few cups of chicken to use up…roughly half the bird. What to make? Well, with Hubs heading home to chilly Minnesota after a week on the road, a steaming bowl of slow cooked chicken chili was the perfect choice.
I’ve made this recipe for years, and it’s so unbelievably simple to throw together. It’s one of those “a little of this and a little of that” recipes in that I always have enough things on hand to make some version of the base recipe.
Slow Cooked White Chicken Chili
3 – 4 cooked chicken breasts
1 large jar of salsa (24 oz)
8 oz package of Monterrey Jack cheese
1 or 2 cans white beans (do not drain)
1 teaspoon chili powder
Shred cheese. Dice chicken. Toss all ingredients into slow cooker. Stir. Cook on low for 6 hours or high for 3 hours. Serve with extra shredded cheese and a dollop of sour cream.