Ingredients:
2-3 boneless skinless chicken breasts
2 (15 ounce) cans garbanzo beans, rinsed and drained
3 C chicken broth
2 (14.5 ounce) cans of diced tomatoes
3 carrots, peeled and sliced into thin rounds
3 scallions, both green and white parts, sliced thinly
3 cloves of garlic, minced
1 tablespoon cumin
2 teaspoons chili powder
3 C chicken broth
2 (14.5 ounce) cans of diced tomatoes
3 carrots, peeled and sliced into thin rounds
3 scallions, both green and white parts, sliced thinly
3 cloves of garlic, minced
1 tablespoon cumin
2 teaspoons chili powder
1 1/2 teaspoons oregano
1/8 teaspoon cayenne pepper
½ teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
½ teaspoon fresh ground black pepper
Chopped cilantro
Grated cheese (pepper jack, cheddar, whatever you like)
Shredded radishes (Use the large holes on your cheese grater)
Avocado
Sour cream
Directions:
Place everything in a slow cooker, and stir to mix in spices.
Cover and cook on low for 5 – 6 hours. Remove chicken from slow cooker and shred with two forks. Return chicken to crock pot, stir to combine. Can be served immediately or cooked another hour. Serve with toppings if desired. (Great as is too!)
Place everything in a slow cooker, and stir to mix in spices.
Cover and cook on low for 5 – 6 hours. Remove chicken from slow cooker and shred with two forks. Return chicken to crock pot, stir to combine. Can be served immediately or cooked another hour. Serve with toppings if desired. (Great as is too!)
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