32-48ozcooked beansGreat Northern preferred. Drained and rinsed.
14-28ozchicken brothlow sodium preferred. Adjust for the thickness you like.
Start with 3-4 cups of shredded cooked chicken.
Chop a medium onion.
In a large crock pot, combine the shredded chicken, the chopped onion, 32-48 oz. of cooked Great Northern or other beans drained and rinsed, 16 oz jar pre-made Salsa Verde, 4.5 oz can chopped chilies, 2 teaspoon cumin, 2 teaspoon chili powder, ½ teaspoon salt, ½ teaspoon pepper, and one or two 14 oz. cans low sodium chicken broth. Mix well.
Cook on low for 4 hours or high for 2 hours.
The crock pot size is 4 quarts or above as written if you use the full amount of beans and broth. Both are recommended.
Easy to cut in half and you can use a smaller crock pot.
Most people will want 48 oz of beans and 28 oz of chicken broth but you can adjust to your taste. Also, a bit more or less chicken is fine.
Use the beans you prefer.
1 pound of raw chicken will make about 3 cups of shredded chicken.
You can use raw chicken. Add the raw chicken breasts with all the other ingredients. Cook in high for 1 ½ hours (or low for 3 hours) then remove and shred. Then add back to finish cooking.
This is high protein and low fat, so is an excellent fit for those diets.
Skip the salt and the sodium is 140 lower.
The serving size about 1 ½ cup serving size. It varies a bit by the options you use.
Good refrigerated for 3-4 days. Good frozen for 3-4 months.
Make it Perfect First Time and Every TimeDon't miss out, check the full post. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.