I’ve had chicken chili before, but was always too intimidated because I thought it was really difficult to make. That was before I tried THIS recipe. Easy and YUMMY!


2 (24 oz) jars great northern beans (undrained)

Meat from 1 rotisserie chicken

1 (16 oz) jar Pace Picante (your preferred heat)

8 ounces Monterey jack pepper cheese (shredded if you can find it)


Tortilla chips (optional)

Sour Cream (optional)

Put the ingredients in a slow cooker. Cook on low for 4 hours. Stir every 1/2 hour if possible.


Serve with tortilla chips and a dollop of sour cream.



The Advantium Oven from Gerrit’s Appliance is so great! I love mine!