As soon as the weather changes my slow cooker comes out of hiding. Not a soup, not yet a chili, this delicious and easy recipe can be made in 10 minutes and then cooks overnight or while you’re at work. My boys love it with a french baguette.
As long as you go light on the toppings (I'm talking about the cheese and sour cream) this is a low-fat, cholesterol-free, low-calorie source of iron, dietary fiber, potassium and protein meal.
• 6 cups chicken broth
• 1-1.5 lb uncooked chicken breasts
• 2, 15-oz cans cannellini or great northern beans, drained
• 1.5 cups salsa verde
• 2 1/2 tsp. ground cumin
• Toppings: jalapeño, cilantro, shredded cheese, avocado, green onion, Greek yogurt or sour cream
Cook in slow cooker on low setting for 6-8 hours, or high for 3-4 hours until chicken is cooked through and shreds easily. Add the beans during the last half hour of cooking. I like to shred the chicken and then serve with avocado, cilantro, yogurt and a sprinkle of cheese.