Stovetop Method: Add everything to a large pot and stir to combine. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 25-30 minutes to allow chicken to cook through. Shred chicken with two forks and stir to combine. Stir in greek yogurt if desired. Serve warm with desired toppings.
Slow Cooker Method: Add everything to the slow cooker, and stir to combine. Cook on low for 6-8 hours, or high for 3-4 hours until the chicken is cooked through and shreds easily with a fork. Shred the chicken in the crockpot after cooking and stir in greek yogurt if desired. Serve warm with desired toppings.
|1/2 cup||Chicken broth|
|1.25 lb||Chicken breast|
|3 (15-oz) cans||Great Northern beans, drained|
|1 (16 oz) jar||Salsa verde|
|2 tsp||Ground cumin|
|1 tbs||Oregano (optional)|
|1/2 cup||Plain greek yogurt (optional)|
|Servings (1 cup per serving)||6|
|Calories per Serving||257|
|Saturated Fat||1 g|
|WWP+: (per serving)||7|
|SmartPoints™: (per serving)||9|
|Freestyle Points: (per serving)||0|