Ingredients8 h 13 m servings 179 cals
- Layer chicken, great Northern beans, and corn into a slow cooker.
- Mix chicken broth, chicken soup, green chile peppers, and taco seasoning together in a bowl; pour over chicken mixture.
- Cover and cook on Low until chicken is no longer pink in the center, 8 to 10 hours. Stir in sour cream and pepper Jack cheese; cover and cook until cheese is melted, 3 to 5 minutes.
- Cook's Note:
- I usually cook the chicken first and then just heat it up on Low in the slow cooker for 3 to 4 hours. You can also cook it on the stove to get it done quicker.
Per Serving: 179 calories; 7.7 g fat; 12.5 g carbohydrates; 14.6 g protein; 45 mg cholesterol; 933 mg sodium. Full nutrition
ReviewsRead all reviews 41
Yummy!! Definitely a keeper. The recipe didn't specify what to do with the chicken- dice it or leave it whole and then shred it after cooking all day. I diced it but I think next time I might...
I made this on the stove top using ground chicken. It was phenomenal! I love the taco seasoning as opposed to chili seasoning. I can't wait to serve it to friends and family.
Followed the recipe exactly. By 10 hours, the chicken Shred so easy with a fork. Didn’t precook the chicken. Used hot Chile peppers and hot taco seasoning. Could have used a bit more heat. Also ...
I was not sure if the beans and corn were to be drained or not, so I drained the corn, but not the beans. I did put the chicken breasts in whole and when it was done I pulled them out and shredd...
Really, really good. I used low sodium organic chicken broth (which, on it’s own, has less flavor than boiling the wax-paper box) and low sodium taco seasoning. This still had amazing flavor.
Delicious! I used the Northern Beans that already come seasoned with green chiles/garlic ect... .
Amazing! I cooked and diced the chicken while I got the rest of the ingredients going in a pot. Added extra green chiles cause I accidentally bought a bigger can, doubled the pepper jack, and us...