Ingredients
Scale
- 1 pound boneless, skinless raw chicken breast
- 1 can (16 oz) fire-roasted tomatoes
- 2 cans (15 oz each) cannellini beans or black-eyed peas, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) butter beans, drained and rinsed
- 1 can (4 oz) fire-roasted green chiles
- 2 medium onions, diced
- 6 cloves garlic, minced
- 2 Tbsp olive oil
- 1 Tbsp cumin
- 1 tsp cayenne pepper
- 1 cup low-sodium chicken stock
- Salt and pepper to taste
Instructions
- Set up your slow cooker with a liner for easy cleanup.
- Heat olive oil in a saucepan. Cook onions until translucent, add garlic for the last 30 seconds, then transfer to the slow cooker. (You can skip this step and add them raw.)
- Layer the chicken in the slow cooker, then add remaining ingredients on top. Gently mix everything above the chicken.
- Cover and cook for 4 hours on high or 6 hours on low.
- Check the chicken temperature with a thermometer (165°F minimum). Shred the chicken before serving.
Notes
- Use any beans you prefer.
- Adjust cayenne pepper for spiciness.
- For extra flavor, top with shredded cheese, sour cream, or fresh cilantro.
- Prep Time: 10 mins
- Cook Time: 4-6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 50mg