Ingredients Jump to Instructions ↓

  1. 1 tablespoon extra virgin olive oil

  2. 1 cup chopped onion

  3. 1 cup chopped celery

  4. 2 tablespoons minced garlic

  5. 1 cup chopped carrots

  6. 1 pound chicken breasts, shredded, boneless, skinless

  7. 2 cups chopped zucchini

  8. 1/2 cup brown rice (not instant)

  9. 2 1/2 cups low sodium chicken stock

  10. 2 (4-ounce) cans mild Mexican green chiles, drained

  11. 1/4 teaspoon cumin

  12. 2 (15.8-ounce) cans BUSH'S Great Northern Beans, with liquid

  13. 1 tablespoon chopped oregano

  14. 1 tablespoon chopped parsley Salt and black pepper to taste Shredded Colby-Monterey Jack cheese, to taste Green salsa verde, to taste

Instructions Jump to Ingredients ↑

  1. Heat olive oil over medium heat in a medium saute pan. Add onions, celery, and garlic. Cook until garlic is aromatic, approximately 5 minutes. Place carrots in bottom of slow cooker. Top with chicken, onions, celery and garlic mixture. Add zucchini, rice, chicken stock, chiles, cumin, and beans. Cook in 4-quart slow cooker on high setting for 4 hours or until vegetables and chicken are tender. Add oregano and parsley. Cook for 5 minutes. Adjust seasoning with salt and pepper. Serve with desired amount of cheese and green salsa verde on top.


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