Ingredients
4
4 servings
- •1 teaspoon vegetable oil
- •2 skinless, boneless chicken breast halves
- •2 cups chicken broth
- •1 (15 ounce) can black beans, rinsed and drained
- •1 (15 ounce) can cannellini beans, drained and rinsed
- •1 (14.5 ounce) can diced tomatoes, drained and rinsed
- •½ yellow onion, chopped
- •1 ½ tablespoons chili powder, or more to taste
- •1 clove garlic, minced
- •½ teaspoon ground cumin
- •½ teaspoon paprika
- •½ teaspoon mustard powder
- •½ teaspoon garlic powder
- •1 dash hot sauce (such as Cholula®), or to taste
- •1 pinch salt and ground black pepper to taste
- •½ cup sour cream
Instructions
- Lightly grease the crock of your slow cooker with vegetable oil.
- Put chicken breasts into the bottom of the slow cooker crock; add chicken broth, black beans, cannellini beans, diced tomatoes, yellow onion, chili powder, garlic, cumin, paprika, garlic powder, hot sauce, salt, and black pepper.
- Cook on Low for 6 hours (or on High for 3 hours).
- Remove chicken breasts from the crock to a cutting board. Shred chicken into strands with a pair of forks and return it to the mixture in the crock; add sour cream and stir.
- Continue cooking on Low for 30 minutes more.
Nutritional Facts
Per 4 servings
- Calories: 362
- Carbohydrate: 42g
- Fat: 10g
- Fiber: 14g
- Protein: 25g
- Sugar: 4g
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