Wednesday, March 21, 2018

Crock-Pot White Bean and Chicken Chili

The slow cooker does pretty much all the work on this one! And adults and kids alike really love it.

5 frozen chicken breasts
2 16-ounce jars green salsa
4 15-ounce small white beans (undrained) 
2 cups corn
2 teaspoons cumin

Directions:1. Place chicken in Crock-Pot and cover with salsa.

2. Cook on low 5-7 hours.

3. Shred the chicken with two forks.

4. Add beans, corn, and cumin, and leave in Crock-Pot until warmed through.

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