- 4 skinless, boneless chicken breasts, cut into 1-inch pieces
- 1 (4 ounce) can chopped green chilies, undrained
- 1/2 (8 ounce) jar salsa
- 2 cubes chicken bouillon
- 1 (48 ounce) jar navy beans, rinsed and drained
- 2 cups water
- Combine the chicken, green chilies, salsa, chicken bouillon, navy beans, and water in a slow cooker.
- Cook on High until the chicken falls apart, about 4 hours.
- Mash the chili with a potato masher to give a thicker texture, if desired.