It’s Fix and Forget Friday! Woohoo! Joining us today is Jami from The Young Wife’s Guide. Take it away, Jami!
Mexican Chicken Chili
- 1 shredded rotisserie chicken or 3 cups shredded chicken breasts
- 2 cups black beans
- 2 cups pinto beans
- 1 cup frozen corn
- 3-4 chopped zucchini (I LOVE zucchini so I put a ton in)
- 5 cups chicken broth
- 2 cups chunky salsa (mild or hot depending on taste)
- 1 8oz can tomato sauce
- Combine in the crock pot and cook for 7-8 hours on low.
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