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4-Ingredient Chicken Chili

 

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Originally shared on the web 06/10/2010

4 boneless, skinless chicken breasts
8-oz. pkg. Monterey Jack cheese, cubed
16-oz. jar salsa
3 15-1/2 oz. cans Great Northern beans, drained and rinsed

Cover chicken breasts with water in a saucepan; simmer until cooked through, about 20 to 30 minutes. Reserve broth and shred chicken. Add reserved broth and chicken to a slow cooker; stir in cheese. Add salsa and beans to chicken mixture. Cover and cook on low setting for one to 2 hours, or until heated through and cheese is melted. Makes 4 to 6 servings.


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Enjoy this recipe from Our Favorite Slow-Cooker Chicken & Beef Recipes originally published 12/2008.

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