INGREDIENTS

1 1/4 pounds boneless skinless chicken breasts — (about 2 to 3 breasts)

4 cups low-sodium chicken stock — (32 ounces)

1 cans reduced-sodium white beans — I used Great Northern beans, rinsed and drained

2 cans diced green chiles — (4.5-ounce cans)

3 cloves garlic — minced

1 small yellow onion — (or 1/2 large) finely diced

2 teaspoons ground cumin

1 teaspoon dried oregano

1/2 teaspoon kosher salt

1/4 teaspoon cayenne pepper

1/4 cup chopped fresh cilantro

Fresh lime wedges

INSTRUCTIONS

1. Place chicken in the bottom of a 6-quart or larger slow cooker. Top with the chicken broth, white beans, green chiles, garlic, onion, cumin, oregano, salt, and cayenne. Stir to combine. Cover and cook on low for 4 to 6 hours or high for 2 to 4 hours, until the chicken is cooked through. Remove the chicken breasts to a plate. Once cool enough to handle, shred and set aside.

2. Place chili sauce in a sauce pan and bring to a boil adding a little arrowroot mixture to thicken. Stir in the shredded chicken and cilantro.

3. Enjoy!