Sorry, no pictures with this one, but trust me...it's good. The recipe is actually a modified Pampered Chef one. Enjoy!
- 3 boneless skinless chicken breasts
- 1 cup water
- 1 lb. Great Northern Beans (soaked overnight and rinsed)
- 2 T. olive oil
- 3 cloves garlic, peeled and minced
- 1/2 white onion, chopped
- 1 green pepper, chopped
- 1 package taco seasoning mix
- 1 jar (16oz.) salsa verde
- 2-3 cups chicken broth
- 2-3 hours ahead of time, put chicken breasts into slow cooker with water and cook on high. I put the chicken in while still frozen and cook in on high for 4 hours. Drain chicken and shred with two forks. Set aside.
- In large dutch oven cover soaked and drained beans with water. Boil for 45 min. to 1 hour.
- Once beans are almost done, add oil to skillet. Saute onions, green pepper, and garlic for 2-3 minutes or until onions start to soften. Add cooked shredded chicken and add seasoning packet. Stir well.
- Once beans are cooked, drain and return to Dutch oven. Add chicken mixture to Dutch oven. Pour salsa verde and chicken broth and mix. Simmer until heated through.
- Serve with corn chips, shredded cheddar cheese and sour cream.
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