- 2 cups canned black beans, rinsed and drained
- 2 cups canned white beans, rinsed and drained
- 2 (14.5 ounce) cans petite diced tomatoes
- 1 1/2 cups frozen cooked kale
- 1 tablespoon butter
- 1/2 cup diced onion
- 2 tablespoons chili powder, or more to taste
- 1 tablespoon garlic and herb seasoning, or more to taste
- 1 1/2 teaspoons salt
- 2 large skinless, boneless chicken breast halves
- 4 cups chicken broth
- 1 cup heavy cream
- Place black beans, white beans, tomatoes, and kale in a slow cooker.
- Melt the butter in a large skillet over medium heat. Stir in the onion; cook and stir until softened and translucent, about 5 minutes.
- Transfer the onion to the slow cooker.
- Sprinkle with chili powder, garlic and herb seasoning, and salt.
- Place the chicken breast halves on top, then pour the chicken broth into the slow cooker.
- Cook on Low for 6 hours. Remove the chicken breasts, and shred or cut the chicken into bite-size pieces. Stir the shredded chicken back into the chili.
- Stir in the heavy cream, allow to heat for a few minutes, and serve.
05/24/2018
recipepes.com
Slow Cooker Chicken Chili with Greens and Beans, recipe
PT15M
PT1H
5
455 calories
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