- INGREDIENTS:
- 1 large carton low sodium chicken broth
- 3 large chicken breasts
- 2 (15-oz) cans white beans, drained
- 1 (15-oz) can garbanzo beans, drained
- 2 cups salsa verde
- 2 tsp. ground cumin
- 1 bag baby carrots chopped
- 1 Serrano pepper finely chopped
- chopped kale (optional)
- salt, chili powder, lemon pepper to taste
- optional toppings: diced red onions, diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, lime, crumbled tortilla chips
DIRECTIONS:
Slow Cooker Method: Add chicken broth, 2 (uncooked) *boneless skinless chicken breasts, beans, salsa, cumin, carrots, Serrano pepper and seasonings into slow cooker and stir to combine. Cook on low for 6-8 hours, or high for 3-4 hours until the chicken is cooked through and shreds easily with a fork. Shred the chicken.Serve warm with desired toppings.
