Two little ones at home means my slow cooker is getting some action these days. I can’t say I love many slow cooker recipes, but this one is a favorite. I like the shredded chicken and it’s reminiscent of tortilla soup. Best of all, it takes 10 minutes to prepare.
Ingredients:
- 4 boneless skinless chicken breast halves
- 26-oz box chopped or crushed tomatoes (I prefer the Pomi brand)
- 14-oz can cannellini or pinto beans, drained and rinsed (optional)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 Tb ground cumin
- 1 Tb chili powder
- 2 4 ounce cans mild chopped green chiles
- Approx 4 cups chicken broth
- Sea salt to taste
Process:
Add all ingredients to slow cooker, adding the broth last so you can adjust the volume as needed to fill your slow cooker. Cook on low for 8 hours.
Remove the chicken and shred with two forks. Add the shredded chicken back to the broth and season with salt.
Serve with chopped avocado, a fried egg, and chopped fresh scallions or cilantro. If you’re eating dairy, add some shredded monterrey jack cheese.
So easy. My other favorite thing about this recipe? It makes a huge batch and freezes well.
Pin this post for later!
