Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 3 medium carrots, sliced
- 3 celery stalks, chopped
- 1 cup diced tomatoes (canned or fresh)
- 1 cup green beans, chopped
- 1 can (15 oz) cannellini beans, drained and rinsed
- 6 cups low-sodium chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups spinach or kale, chopped
- 1 tablespoon lemon juice (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Layer the Crockpot: Add chicken, onion, garlic, carrots, celery, tomatoes, green beans, cannellini beans, and broth.
- Season: Sprinkle in thyme, oregano, salt, and pepper.
- Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Shred Chicken: Remove chicken, shred it with two forks, then return it to the crockpot.
- Add Greens: Stir in spinach or kale and cook for another 10-15 minutes until wilted.
- Finish: Stir in lemon juice for brightness if using.
- Serve: Garnish with fresh parsley and serve hot.
Notes
- Vegetarian Option: Skip the chicken and add more beans or lentils.
- Spicy Kick: Add red pepper flakes or a diced jalapeño.
- Add Grains: Stir in cooked quinoa, rice, or pasta for more body.
- Swap Veggies: Use whatever’s in your fridge—zucchini, corn, or mushrooms work great.