Servings: 2 | Prep: 10 min | Cook: 45 min
| Calories | Protein | Fat | Carbs | Fiber |
|---|---|---|---|---|
| 418 cal | 39g | 16g | 31g | 6g |
Ingredients
- 300g cooked chicken breast (~400g raw)
- 260g navy beans, canned & drained
- 85g corn, from frozen
- 972g chicken stock
- 143g pico de gallo
- 1 tbsp Italian seasoning
- 1 bay leaf
- 68g avocado, for serving
- 1 lime
- Fresh cilantro
Directions
- Add chicken, beans, corn, stock, bay leaf, Italian seasoning and pico to the slow cooker.
- Cook on HIGH 3.5 hours or LOW 5 hours.
- Remove chicken and shred with two forks. Lightly mash some beans and corn to thicken, then return the chicken.
- Finish with lime juice, avocado and cilantro
