2(15.5-oz.) cans Great Northern or cannellini beans, rinsed and drained
1(16-oz.) jar salsa verde
¼cupcornstarch
Instructions
Combine chicken breasts, taco seasoning, chicken stock, beans, and salsa verde in a slow cooker. Stir to combine. Cook on low for 8 hours or high for 4 hours.
During the last 30 minutes of cook time, scoop out about 1 cup of the stock using a large measuring cup. Sprinkle on the cornstarch, and whisk to combine. Add the slurry back to the slow cooker, stir, and cook the remaining 30 minutes. Shred the chicken with two forks and serve with your choice of toppings.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.