Fall is by far my favorite season. Cool weather, comfy sweatshirts, pumpkin desserts, comfort food – what’s not to love? Since fall has arrived I decided to make some chili in my crock pot. This recipe could not have been easier……and tastier. It’s a simple four ingredient recipe that takes minutes to throw together. I have had this recipe saved for months and was thrilled to discover it was just as delicious as I had imagined. I garnished it with fresh tomatoes, avocados, and sour cream. Get creative and garnish it with whatever you’re craving. I made 1/2 the recipe and it made about four servings, it also made excellent leftovers. I will definitely be making this many more times this fall and winter. Fall, I’m glad you’re finally here.
White Bean Chicken Chili
4 cans white beans, drained and rinsed (I used cannellini white kidney beans)
3 boneless, skinless chicken breasts, trimmed of fat
8 ounces Pepper jack cheese
2 cups salsa
Combine the beans, cheese, and salsa in a crockpot. Nestle the chicken breasts into the mixture, and cook on low for 6-8 hours. Remove chicken breasts, shred with a fork, and return to crockpot. Stir to combine, and serve with desired garnishes.
Source: Pink Parsley