Ingredients
Scale
- 1.5 lbs Boneless Skinless Chicken Breasts
- 1 can (15 oz) Cannellini beans, drained and rinsed
- 2 cups Frozen mixed vegetables (carrots, peas, corn, green beans)
- 1 jar (24 oz) Marinara sauce or Salsa (depending on preferred flavor profile)
- 1 cup Low-sodium chicken bone broth
- 1 tbsp Garlic powder
- 1 tbsp Italian seasoning
- 1 tsp Smoked paprika
- Salt and black pepper to taste
- Optional: 1/2 cup Greek yogurt (added at the end for creaminess)
Instructions
- Open your slow cooker and place the whole chicken breasts at the bottom in a single layer. Pour the drained cannellini beans and frozen mixed vegetables directly over the chicken. In a small bowl or measuring cup, whisk the garlic powder, Italian seasoning, smoked paprika, salt, and pepper into the chicken bone broth, then pour the mixture and the marinara sauce over everything. Ensure the chicken is mostly submerged in liquid to prevent drying out.
- Secure the lid on your crockpot. Set the heat to “Low” for 7 to 8 hours or “High” for 3.5 to 4 hours. Avoid lifting the lid during the cooking process, as this releases steam and increases the cook time. You will know it is ready when the chicken reaches an internal temperature of 165°F and shreds easily with a fork.
- Once the cooking time is complete, use two forks to shred the chicken directly in the pot, stirring it into the sauce and vegetables. If you want a creamier texture, stir in the Greek yogurt now. Serve the mixture in deep bowls on its own, or spoon it over cooked quinoa, brown rice, or whole-wheat pasta for an extra hearty meal. Garnish with fresh herbs if you have them on hand.
- Cook Time: 4 hours 5 minutes