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10 minutes
240 minutes
250 minutes
- 4 skinless, boneless chicken breasts, cut into 1-inch pieces
- 1 (4 ounce) can chopped green chilies, undrained
- 0.5 (8 ounce) jar salsa
- 2 cubes chicken bouillon
- 1 (48 ounce) jar navy beans, rinsed and drained
- 2 cups water
- Add chicken, green chilies, salsa, chicken bouillon, navy beans, and water to the slow cooker.
- Slow cook until the chicken is tender and easily shreddable, approximately 4 hours on High setting.
- Use a potato masher to crush the chili for a chunkier consistency, if preferred.
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