Chicken Chili

courtesy of my best friend from college, Marisa


1 pound chicken breast, browned or poached/shredded

3-4 cans White Northern Beans

1 large jar salsa of your choice

1 8 0z can tomato sauce

1 can water or chicken broth

1 tablespoon chili powder

1 teaspoon cumin

other seasonings to taste (coriander, Cayenne pepper, salt, pepper, garlic, etc.)


Mix ingredients in crock pot and heat for a few hours.

Serve with corn bread, sour cream, cheddar cheese, diced onion, and/or tomato.

Alternatively, to make beef chili, use 1-1.5 pounds ground beef/turkey/Italian sausage with kidney, red, or black beans and beef broth.

My notes: To save on prep time, I’ve also put the chicken in raw and cooked this for a full 6-8 hours and then shredded the chicken, and my family enjoyed it just as much. We also usually put in a higher ratio of chicken to beans, as a couple of us enjoy chicken a great deal more than beans. It’s a flexible recipe 🙂 

To Freeze

Cook completely and freeze instead of serving immediately.

Thaw and heat.

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