32 ounces chicken stock
1 1/3 cup fresh salsa verde
1/4 cup fresh lime juice
2 chicken bouillon cubes
3 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon seasoned salt
1 teaspoon crushed red pepper
2 cans cannellini beans drained
1 medium onion diced
Optional: 2 tablespoons flour or cornstarch for thickening
Cilantro for garnishing
Add chicken breasts, chicken stock, salsa verde, lime juice, bouillon cubes, cumin, garlic powder, seasoned salt, and crushed red pepper to your slow cook and cook on low for 6-8 hours (or on high with 3-4 hours). About 40 minutes before chicken is complete, shred chicken with two forks in liquid. Pour in beans and onions, and continue to cook for the remaining 40 minutes. If using, carefully whisk in flour and allow sauce to thicken. Garnish with cilantro and serve. This is perfect with homemade cornbread.