ingredients
- 2(15 oz.) cans white beans, rinsed and drained
- 4cups low-sodium chicken broth
- 1tablespoon vegetable oil
- 2whole bone-in chicken breasts (3 lb.)
- Salt and pepper
- 2onions, chopped
- 4cloves garlic, chopped
- 2(4 oz.) cans roasted green chilies, drained
- 1tablespoon ground cumin
Amount Per Serving
- carbohydrate:52 g
- protein:17 g
- fiber:15 g
- sodium:410 mg
- cholesterol:0 mg
- fat:3 g
- calories:296
- saturated fat:0 g
directions
Place beans and broth in a slow cooker. Cover and cook on high until beans are tender, 2 hours.
Warm oil in skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken skin side down in skillet; cook until brown, about 4 minutes. Turn and cook for 2 minutes more. Transfer to a plate; remove and discard skin. Drain all but 2 Tbsp. fat from skillet. Add onions and garlic; cook until softened, 5 minutes. Add onion mixture, chilies, 1 cup water and cumin to slow cooker. Stir; add chicken.
Cook on low for 6 hours, stirring twice. Remove 1 cup beans plus 1/2 cup liquid from slow cooker. Puree in a blender; return to slow cooker. Remove chicken, shred it and return to slow cooker. Spoon into individual bowls and serve.
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