| 12 | 255 | 254 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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) |
| 2 tsp | Cumin |
| 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) |
| 1 fruit | Lime |
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!
Chicken
is a great source of lean protein which aids in muscle growth and repair!
| Fruit | 0.2 |
| Meat | 1.3 |
| Meat Alternative | 0.5 |
| Vegetables | 1.4 |
