- 1 1/4 lbs boneless, skinless chicken breasts (about 2-3 breasts)
- 4 cups of chicken broth
- Two 15 oz cans of white beans or kidney beans rinsed and drained
- Two 4.5 oz cans diced green chiles
- 3 cloves of garlic minced
- 1 small, yellow onion, finely diced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp cayenne peper
- 1/4 chopped fresh cilantro
Toppings:
- Fresh lime wedges
- Diced jalapenos
- Diced avocado
- Sour cream
- Shredded cheese
- Crushed tortilla chips
Directions:
Place chicken in the bottom of a six-quart or larger slow cooker. Top with the chicken broth, white beans, green chiles, garlic, onion, cumin, oregano, salt, and cayenne. Stir to combine. Cover and cook on low for six to eight hours or high for two to four hours, until the chicken is cooked through. Shred chicken and add cilantro. Chicken will be tender enough to shred in crock pot, but you can remove chicken, shred it, and place it back in crock pot. Serve with toppings and enjoy!
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