Ingredients
-
1 1/4 – 1 1/2 pounds boneless, skinless chicken breasts (about 2 large)
-
1 medium onion, diced
-
2 garlic cloves, minced
-
2 medium zucchini, diced
-
1 (15-ounce) can pinto beans, drained and rinsed
-
1 (15-ounce) can white beans, drained and rinsed
-
1 (28-ounce) can chopped tomatoes with juice
-
1 (15-ounce) can tomato sauce, unseasoned
-
2 teaspoons chili powder
-
2 teaspoons cumin
-
1 bay leaf
-
1 1/2 teaspoons kosher salt
Optional Toppings:
Grated cheddar cheese, plain Greek yogurt or sour cream, chopped cilantro, pickled jalapeños, avocado slices.
Instructions
Place all of the ingredients (except toppings) into a 4-quart or larger slow cooker. Stir gently to combine.
Step 2: CookCook on high for 3 hours or low for 6–8 hours, until the chicken is fully cooked and tender.
Step 3: Shred the ChickenRemove the chicken breasts from the slow cooker. Using two forks, shred into bite-size pieces.
Step 4: Finish and ServeReturn the shredded chicken to the pot and stir to combine. Remove the bay leaf. Serve warm with your favorite toppings.
Notes
-
Prep and Freeze: Place all ingredients into a gallon-sized zippered freezer bag. Seal and press the bag to mix everything together. Label and freeze for up to 4 months. When ready to cook, transfer the frozen mixture directly to the slow cooker and follow the cooking instructions above.
-
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
-
Spice Level: For extra heat, add diced jalapeños, cayenne pepper, or a splash of hot sauce.
-
Bean Swaps: Black beans or kidney beans work well if you don’t have pinto or white beans on hand.
