Ingredients (8)
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boneless, skinless chicken breasts 1 pound
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chili powder 1 teaspoon
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large onion, diced 1
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diced green chiles 2 cans (4 ounces each)
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Great Northern white beans, drained and rinsed 2 cans (15 ounces each)
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chicken broth 3 cups
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optional garnishes: fresh cilantro, canned corn, shredded cheddar cheese, sour cream, diced avocados
Steps (4)
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1Place chicken breasts in the pot of a slow cooker; sprinkle with the seasoning mix and chili powder. Stir in the onions, green chiles (with liquid), beans and chicken broth.
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2Cover and cook on high heat for 3 to 4 hours or on low for 6 to 8 hours.
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3Remove chicken, shred and add back to the slow cooker. Cook on high heat just until warmed through and slightly thickened.
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4Serve warm, topped with garnishes of choice.
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1Place chicken breasts in the inner pot of your multi-cooker, then sprinkle with the seasoning mix and chili powder. Add in the onions, green chiles (with liquid), beans and chicken broth.
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2Turn on your multi-cooker and secure the lid, setting pressure valve to “sealing.” Select “manual” or “pressure cook” and cook on high-pressure for 10 minutes. Select “cancel” to turn off the machine.
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3Allow the pressure valve to natural pressure release for at least 10 minutes, then quick-release the pressure by turning the seal to “venting.” Remove chicken, shred with two forks and add back to the pot.
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4Switch multi-cooker to sauté mode. Stir until warmed through. Serve warm, topped with garnishes of choice.
* Always follow manufacturer’s instructions.
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