Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1 medium onion, finely chopped
- 1 green bell pepper, diced
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 2 tsp ground cumin
- 2 tsp chili powder
- Juice of 1 lime
Instructions
- Prep your ingredients: Chop the onion and green bell pepper; mince the garlic.
- Layer the slow cooker: Add onion, bell pepper, garlic, and rinsed beans. Place chicken breasts on top and sprinkle with cumin and chili powder.
- Add the broth: Pour in the chicken broth until ingredients are just submerged.
- Cook: Set the slow cooker to low for 6 hours or high for 3 hours until chicken is tender.
- Shred the chicken: Remove cooked chicken breasts, shred them with two forks, and return to the pot along with lime juice.
- Serve: Ladle into bowls and garnish with cilantro or avocado slices if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low)
- Category: Main
- Method: Slow Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 2g
- Sodium: 560mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 26g
- Cholesterol: 75mg