|15 min||4 h||6|
|681 gm||Chicken breast, boneless, skinless|
|4 cup||Chicken broth (stock), low sodium|
|1 1/3 can (15oz)||White beans, canned (drained)|
|1 medium||Yellow onion (minced)|
|2 pepper||Ancho, poblano, pepper (seeded, diced)|
|1/2 cup||Cilantro (coriander) (choped)|
|4 clove(s)||Garlic (minced)|
|1 tsp||Oregano, dried|
|1/2 tsp||Salt and pepper (to taste)|
|1 medium pepper(s)||Jalapeno pepper (seeded, diced)|
Option 1: Add everything to the slow cooker and cook on low for 4 hours. Remove chicken and shred. Add back in and serve.
Option 2: Add the onions, garlic, jalapeño, poblanos, cilantro, cumin, oregano, and 2 cups broth to a blender. Blend until smooth. Add this salsa, the chicken, beans, and remaining broth to the slow cooker. Cook on low for 4 hours and shred chicken when finished.
Serve and enjoy!
is a great source of lean protein which aids in muscle growth and repair!