Ingredients
- 2-3 boneless skinless chicken breasts (enough to yield 4 cups shredded chicken)
- salt and pepper to taste
- 1 Tbsp olive oil
- 4 cups low-sodium chicken broth
- 2 15 oz cans Great Northern beans, drained
- 2 cups salsa verde
- 2 tsp ground cumin
- 1/2 tsp garlic powder
Optional add-ins
- Avocado, chopped
- Greek Yogurt
- Shredded Cheese
- Tomatoes, diced
- Tortilla Chips
- Cilantro
Instructions
Stove-top Instructions:
- Heat a large skillet over medium high heat. Add olive oil or spray with cooking spray.
- Season chicken breasts with salt and pepper. Cook 3-4 minutes per side, or until cooked through. Remove to a bowl and either shred with two forks, or in your stand mixer with the paddle attachment (my preferred method!)
- In a large pot, add shredded chicken, chicken broth, beans, salsa verde, cumin and garlic powder. Stir to combine. Bring to a boil over medium-high heat. Cover and reduce heat to medium-low. Simmer for at least 10 minutes.
Slow Cooker Instructions:
- Spray the bottom of slow cooker with cooking spray, add the chicken and season with salt and pepper. Add half a cup of chicken broth or water. Cook on low for 5-6 hours, or high for about 2.5-3 hours. Shred chicken right there in the slow cooker using two forks, or remove to stand mixer if you want to shred that way. (You can put all the ingredients besides toppings in if you want to skip the extra step and cooking time at the end, the beans just don't hold up as well as I like, but it's still delicious! You can remove the chicken and shred then return to the pot to mix before serving.)
- Add remaining chicken broth, beans, salsa verde, cumin and garlic to slow cooker (along with chicken if you removed it to shred) and cook for an additional 20-30 minutes.
- Serve warm with desired toppings.
Tried this recipe?Mention @sweetbeginblog or tag #sweetbeginblog!