Date: February 13rd, 2013
Edited January 2019 to add the real recipe we use:
4 cans white beans
1 lb (approx) of chicken (we usually use thighs)
32oz jar of salsa verde (This greatly impacts the flavor of the final dish – if your family is sensitive to spice use mild, and the Target generic version of mild is the mildest I’ve found)
2-3 chopped celery stalks
2-3 chopped or shredded carrots
chopped bell pepper
Some (1-2 cups?) chicken broth (although I know I have made it without this, Ben said he always adds some)
Because of the salsa you don’t really need to add a ton of other spices but you certain could add a jalapeno or chilis or cumin or whatever you want. I usually add some cumin and garlic powder.
Put all these things in a crockpot for 4-6+ hours, then before serving take the chicken out and shred, and put back in. I have also made a 4x batch in a huge stockpot, simmer on low for 2 hours or so, until the veggies are tender and chicken is cooked through.
Time to table: 30 minutes prep, 6 hours cook time.
Servings: Dinner with the neighbors and two lunches
Notes: This chili was awesome and incredibly easy. I chopped up the veggies the night before so in the morning I just had to dump everything into the crockpot and turn it on. We brought this next door to eat with the neighbors and still had plenty leftover for our lunches, even after having second helpings for dinner.
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