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1 lb of boneless chicken breast
1 can of chicken broth
1 can of Rotel Tomatoes – Mild (undrained)
2 cans of Northern White Beans (drained)
1 can of green chilies
1/2 cup of white onion
1 tablespoon of chili pepper
1 tablespoon of cumin

Place chicken breast in crock pot, top with all other ingredients and cook on low for about 4-5 hours. Remove chicken, shred and put back in crock pot. Let it cook on low for another hour. This is such a versatile gluten free recipe! You can top with cheese and sour cream (greek yogurt for lower calorie) or serve over rice. We enjoyed this recipe both ways as it was wonderful the second day!

Be sure and Pin for later: The Southern Lady Cooks Crock Pot White Beans and Chicken

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  1. mmm. . . This looks like a perfect autumn recipe.

  2. great photos and recipes, bookmarked this to try. keep up the great work!! 🙂

  3. Do you drain and rinse the beans? Making this tomorrow.

  4. What size cans do you use?

  5. How many servings

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