INGREDIENTS
1 1/2 lb. chicken breasts boneless, skinless
1 ½ teaspoons gluten-free buffalo sauce
2 cans gluten-free Great Northern beans, rinsed and rinsed
2 cans gluten-free Pinto beans, rinsed and rinsed
1 bag of frozen corn
32 oz gluten-free chicken broth
2 sweet yellow onions, chopped
3 teaspoons chopped garlic
Juice of 1 lime
1 tsp cumin
Black pepper to taste
1 bunch of cilantro, chopped without stems
INSTRUCTIONS
- Add chicken breasts, Great Northern beans, corn, buffalo sauce, chopped onion, garlic, and spices to the crockpot. Add 32 oz of chicken broth and squeeze the juice of one lime over the top of the mixture, then stir to combine ingredients.
- Cook on high for 3-4 hours, or low for 6-8 hours. (Or once chicken reaches an internal temperature of 165 degrees Fahrenheit.)
- Before removing from crockpot, stir ingredients thoroughly. Use two forks to shred the chicken, and then let cook for another 30 minutes or so.
- Serve hot with desired toppings such as sour cream, grated cheese, chopped olives, salsa, avocados, etc. Store in the refrigerator in an airtight container for up 3-4 days.
