I didn’t actually get a picture of this one, but instead put pictures of two previously posted “Empty the Fridge Chowders”  Making a chowder or chili is one of my favorite ways to use up leftovers.

4-5 c. leftover meat and starch (I had about 4 or 5 cups of some delicious boneless lemon pepper chicken thighs and brown rice and black beans that weren’t getting eaten fast enough.  I chopped the chicken up into smaller pieces)

1 bag Dole Chopped salad (I save the salad toppings and dressings from the chopped salad for future use).  Broccoli slaw would also work well as the fresh add-in.

 

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Combine the leftovers with the greens from the Chopped salad, and place in crock pot.

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Add in:

1 jar salsa (I used Muir Glen organic that was on sale)

3 Tbsp. bacon jam

1 Tbsp. dehydrated minced onion

2 C. chicken broth

Any leftover meat and starch will do.  I sometime even freeze leftovers I know will work well in a chowder or chili.  Make sure you label them, though.  They are often unrecognizable when you look at them in a container in the freezer.

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To the chicken, rice, bean, and chop salad mixture, I then added salsa, bacon jam, dehydrated minced onion, and chicken broth.

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Cook on low in the crock pot for 8 hours.

Optional toppings:  Shredded cheese, nuts, sour cream, crushed chips, etc.

Optional add-ins:  Any leftover veggies or starches.

 

 

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