# Ingredients:
→ Proteins
01 - 1.5 pounds boneless, skinless chicken breasts or thighs
→ Beans
02 - 1 can (15 ounces) cannellini beans, drained and rinsed
03 - 1 can (15 ounces) great northern beans, drained and rinsed
04 - 1 can (15 ounces) refried beans
→ Vegetables
05 - 1 medium yellow onion, diced
06 - 2 cloves garlic, minced
07 - 1 jalapeño, seeded and finely chopped
08 - 1 can (4 ounces) diced green chiles
→ Liquids
09 - 4 cups low-sodium chicken broth
→ Spices & Seasonings
10 - 1 teaspoon ground cumin
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon ground coriander
13 - 1/2 teaspoon chili powder
14 - 1/2 teaspoon smoked paprika
15 - 1 teaspoon salt
16 - 1/2 teaspoon black pepper
→ Dairy
17 - 1/2 cup sour cream
18 - 1/2 cup shredded Monterey Jack or Pepper Jack cheese
→ Garnishes
19 - Chopped fresh cilantro
20 - Sliced green onions
21 - Lime wedges
# Directions:
01 - Lay boneless, skinless chicken breasts or thighs evenly in the base of a large slow cooker.
02 - Layer cannellini beans, great northern beans, refried beans, diced onion, minced garlic, jalapeño, and diced green chiles over the chicken.
03 - Pour in low-sodium chicken broth. Evenly sprinkle cumin, oregano, coriander, chili powder, smoked paprika, salt, and black pepper over all ingredients.
04 - Stir gently to incorporate, ensuring refried beans are distributed for a creamy texture.
05 - Cover and cook on LOW for 6 hours or HIGH for 3 to 4 hours, until the chicken is fully cooked and tender.
06 - Remove the chicken, shred thoroughly with two forks, and return meat to the slow cooker.
07 - Stir in sour cream and shredded cheese until melted, creamy, and well combined.
08 - Taste and adjust seasonings as desired. Ladle into bowls and garnish with fresh cilantro, sliced green onions, and lime wedges as preferred.
