Slow Cooker Chicken Chili with Greens and Beans

Ingredients

• 2 cups canned black beans , rinsed and drained
• 2 cups canned white beans , rinsed and drained
• 2 cans petite diced tomatoes , 14.5 ounce
• 1.5 cups frozen cooked kale
• 1 tablespoon butter
• 0.5 cups diced onion
• 2 tablespoons chili powder , or more to taste
• 1 tablespoon garlic and herb seasoning , or more to taste
• 1.5 teaspoons salt
• 2 large skinless , boneless chicken breast halves
• 4 cups chicken broth
• 1 cup heavy cream

Instructions

1. 1

   Place black beans, white beans, tomatoes, and kale in a slow cooker.

2. 2

   Melt the butter in a large skillet over medium heat. Stir in the onion; cook and stir until softened and translucent, about 5 minutes.

3. 3

   Transfer the onion to the slow cooker.

4. 4

   Sprinkle with chili powder, garlic and herb seasoning, and salt.

5. 5

   Place the chicken breast halves on top, then pour the chicken broth into the slow cooker.

6. 6

   Cook on Low for 6 hours. Remove the chicken breasts, and shred or cut the chicken into bite-size pieces. Stir the shredded chicken back into the chili.

7. 7

   Stir in the heavy cream, allow to heat for a few minutes, and serve.