2 pounds raw boneless, skinless chicken breast
3 cans (16 ounces) great northern beans, rinsed and drained
1 can (16 ounces) no salt-added diced tomatoes
1 can (4 ounces) green chilies
2 medium yellow onions, diced
1 tablespoon minced garlic
3 tablespoons chili powder
2 teaspoons ground cumin
2 cups organic, reduced sodium chicken broth
Dice yellow onions.
To a 4-quart or larger slow cooker, add all ingredients. Mix to incorporate spices and all ingredients.
Cook on high for 4-6 hours or low for 8-10 hours.
Once done, remove chicken from slow cooker, and place in large bowl.
Using two forks, shred the chicken into desired size. Return chicken to slow cooker and stir together to incorporate.
Serve with a dollop of plain, unsweetened Greek yogurt or 1/4 cup mozzarella cheese.
Onions can be diced up the night before to save on prep time in the morning.
Add more or less chili powder based on desired spice level.
Use other white beans such as navy, cannellini or butter beans instead of great northern beans.