Super Simple 5 ingredient Crockpot Chili

White Chicken Chili

  • Servings: 6
  • Difficulty: easy
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  • 2-3 Chicken breasts
  • 1 tsp. better than chicken bouillon paste (or 1 chicken bouillon cube)
  • 1 cup water
  • 1 (16 oz) jar salsa (hot or medium turn out best)
  • 2 (14 oz) cans great northern beans
  • 1 (10 oz) bag of mozzarella cheese


  1. Place chicken, bullion, water, salsa, and beans in a crockpot. Cook on low 5-7 hours.
  2. Shred the chicken. Cook on low for another hour.
  3. Once the soup is ready to serve, add the cheese slowly, stirring as you go. Pour the cheese into the crockpot in small amounts, letting it melt before adding more. If you add too much at one time it can become clumpy.
  4. Serve with tortilla chips.


You don’t have to like seafood to enjoy these tacos!

Seafood Tacos

  • Servings: 6
  • Difficulty: Easy
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  • 1 lb. bag salad shrimp
  • 2 (8 oz.) pkg. of Imitation Seafood and Crab, chopped
  • 1 red pepper, finely chopped
  • 4 green onions, chopped
  • ½ bunch of cilantro, chopped
  • Juice of 1 lemon
  • Juice of 2 limes
  • Salt & pepper
  • Hot sauce (I like Valentina Salsa Picante)
  • Crispy corn tostada shells
  • Farmer’s Cheese (Cotija) or Feta, crumbled
  • Sour cream


  1. In a large bowl, gently mix the shrimp, crab, pepper, onion, and cilantro. Pour juices over the top and stir.
  2. Add salt, pepper and hot sauce to taste.
  3. Serve on tostada shells with cheese, sour cream and more hot sauce.

source: Brent Bird