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Ingredients
- 4 chicken breasts
- 1 medium onion, chopped
- 2 medium green peppers, chopped
- Hatch chilies from Food City (I used 4-6) seeded and chopped
- 1 jalapeno pepper (seeded and chopped)
- 1 can (4 oz.) chopped green chilies - can use Hatch or Ortega brand (Mild)
- 2 jars (16 oz. each) salsa verde
- 2 cans (15-1/2 oz. each) white northern beans, rinsed and drained
- 1 cup (8 oz.) sour cream
- 1/2 cup minced fresh cilantro
- Optional toppings: shredded cheese, sour cream and crushed tortilla chips
Preparation
Step 1
1. Place the chicken, onions, peppers, jalapeño and chilies in a 5-6 qt. slow cooker. Pour salsa over top. Cover and cook on low for 5-6 hours or until the chicken is tender.
2. Remove chicken and shred; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through.
Serve with toppings of your choice.
320 calories, 7 grams fat, 32 grams protein