Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Start by rinsing the chicken under cold water and pat it dry with paper towels. Quarter the small red potatoes and chop the yellow onion finely. Mince the garlic cloves, and drain and rinse the canned green beans, kidney beans, and cannellini beans to remove excess salt.
- For an enhanced flavor profile, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened and translucent. Stir in the minced garlic and cook for an additional 1-2 minutes.
- In your slow cooker, place the sautéed onions and garlic at the bottom. Next, add the quartered potatoes, followed by the drained beans and diced tomatoes.
- Sprinkle dried oregano, basil, thyme, salt, and pepper over the layered ingredients. Place the chicken breasts on top and pour enough chicken broth over everything to just submerge the chicken.
- Cover the crockpot with its lid and set your slow cooker on low for 6 to 8 hours or high for 3 to 4 hours.
- After cooking, carefully remove the chicken from the pot using tongs and place it on a cutting board. Shred the chicken using two forks until it’s in bite-sized pieces, then return it to the crockpot.
- Gently stir all the ingredients in the crockpot to combine, adjusting seasoning with salt and pepper as needed.
- Ladle hot portions of the mixture into bowls, garnishing each with fresh parsley.
Nutrition
Notes
Sautéing the aromatics significantly enhances flavor. Make sure the chicken is submerged for moisture. Enjoy leftovers for an even tastier dish!