| Servings |
4 people
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Ingredients
- 2 pounds boneless skinless chicken breasts cubed
- 2 cans great northern white beans drained
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces canned green chilies drained
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 32 ounces chicken stock (not needed until ready to cook)
- 1 cup shredded cheddar cheese (not needed until ready to cook)
Ingredients
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Instructions
- Place all ingredients (except chicken stock and cheddar cheese) into a ziplock bag and freeze.
Recipe Notes
Write on bag: Add 32 ounces of chicken stock and cook on low for 6-8 hours. Add cheese and stir until melted. Garnish with salsa, sour cream, and cilantro.
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