Ingredients (8)
-
boneless, skinless chicken breasts 1 pound
-
chili powder 1 teaspoon
-
large onion, diced 1
-
diced green chiles 2 cans (4 ounces each)
-
Great Northern white beans, drained and rinsed 2 cans (15 ounces each)
-
chicken broth 3 cups
-
optional garnishes: fresh cilantro, canned corn, shredded cheddar cheese, sour cream, diced avocados
Steps (4)
-
1
Place chicken breasts in the pot of a Crock-Pot® Slow Cooker; sprinkle with the seasoning mix and chili powder. Stir in the onions, green chiles (with liquid), beans and chicken broth.
-
2Cover and cook on high heat for 3 to 4 hours or on low for 6 to 8 hours.
-
3Remove chicken, shred and add back to the slow cooker. Cook on high heat just until warmed through and slightly thickened.
-
4Serve warm, topped with garnishes of choice.
-
-
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.
-
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.
-
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.
-
4Switch multi-cooker to sauté mode. Stir until warmed through. Serve warm, topped with garnishes of choice.
* Always follow manufacturer’s instructions.
-
Did you make this recipe?
I made it
(297 people made this)
Notes
Keeping Notes? Save 'em here.
Click the button below to login or create an account!