Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 can (15 oz) white beans, rinsed and drained
  • 1 can (4 oz) diced green chilies, mild or hot
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup sour cream or Greek yogurt
  • ¼ cup chopped fresh cilantro for garnish

Instructions:

  1. Dice onion and mince garlic. Rinse and drain the white beans.
  2. Place chicken breasts at the bottom of the slow cooker. Add diced onion, minced garlic, white beans, and green chilies.
  3. Pour in chicken broth and sprinkle in ground cumin, paprika, chili powder, salt, and pepper. Mix gently to combine.
  4. Cover and cook on low for 6-8 hours or high for 4 hours. Shred the chicken inside the slow cooker with two forks.
  5. Stir in sour cream or Greek yogurt until creamy and serve hot, garnished with cilantro if desired.