We all have a chicken chili up our sleeve. But here’s another one for you! But listen, it’s SIMPLE. That’s the name of the game here. Zero frills. All chills. (that made sense in my head.)
You’ll dump a bunch of stuff in a slow cooker and let it do its thing for as long as you dang well want.
I put two large chicken breasts (Three if they’re medium sized. Mine are from Aldi so they’re a lot bigger. Resisting all tacky jokes here.) in a slow cooker, then a ranch seasoning packet. That’s the secret! It packs so much flavor without even trying. Then we’ll add a jar of roasted salsa verde (if you can’t find roasted, regular is just fine), a can of Rotel, two cups of milk, two cups of stock, two cans of white navy beans and that’s it! That’s all! Done! Let her go for 4-6 hours and you’re all. But hold on, let me show you something.
It might look a little thin at this point. So listen, if you want to go with 3 cups milk and 1 cup stock, do that. Or a drizzle of real cream right at the end. The more it sits, the creamier it gets. And once we stir in sour cream and cheese, it’s over. Dreamiest situation ever.
But this is the thing, the salsas and the ranch packet do eeeeverything. It’s insanely flavorful, and you barely did a thing. (You’ll take the chicken out to shred, then bop it back in for a little longer. That’s all.)
Diggeth?
Fresh cilantro on top along with crunchy tortilla chips? Obviously.
Sour cream and aged white cheddar to finish? Pa-lease.
Your entire upper torso? Duh.
Unhinged. You will fall in love.
Get in that!
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Ingredients
- 2 large chicken breasts (three if they’re on the smaller side)
- 1 oz ranch seasoning packet
- 2 cups milk
- 2 cups chicken stock
- 2 (15 oz) cans white navy beans (rinsed and drained)
- 16 oz jar of roasted salsa verde
- 10 oz can Rotel (or a can of diced tomatoes with jalapeno)
- Sour cream (as much as you want)
- Grated white cheddar cheese
- Freshly chopped cilantro, for garnish
Instructions
- In a slow cooker, combine the chicken, ranch seasoning, milk, stock, two cans of beans, salsa verde and Rotel. Give it a little stir, put the lid on it and set it cook on high for 4 hours or low for 6. Whatever you have time for.
- After all that time, remove the chicken with tongs and shred with two forks. Put it back in the slow cooker and let it go another ten minutes or so. At this point add a little cream if you need it. It will get creamier the longer it sits.
- Ladle into bowls and garnish with cilantro, sour cream and plenty of cheese. Divine!
- Serves 6-8.
Start it first thing tomorrow and your weekend is SET.
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