4-Ingredient Chicken Chili

Makes 4 to 6 servings

4 boneless, skinless chicken breasts

8-oz. pkg. Monterey Jack cheese, cubed

16-oz. jar salsa

3 15-1/2 oz. cans Great Northern beans, drained and rinsed

Cover chicken breasts with water in a saucepan; simmer until cooked through, about 20 to 30 minutes. Reserve broth and shred chicken. Add reserved broth and chicken to a slow cooker; stir in cheese. Add salsa and beans to chicken mixture. Cover and cook on low setting for one to 2 hours, or until heated through and cheese is melted.

Simple slow-cooker recipes are ideal for older children just learning to cook. With supervision, they can learn to use paring knives, can openers and hot mitts...and they’ll be oh-so-proud to serve the dinner they’ve prepared!