Slow Cooker Chicken Chili with Greens and Beans

Ingredients

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

Equipment

• frying pan
• slow cooker

Directions

1. Place black beans, white beans, tomatoes, and kale in a slow cooker.
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. Transfer the onion to the slow cooker.
4. Sprinkle with chili powder, garlic and herb seasoning, and salt.
5. Place the chicken breast halves on top, then pour the chicken broth into the slow cooker.
6. Cook on Low for 6 hours.
7. Remove the chicken breasts, and shred or cut the chicken into bite-size pieces. Stir the shredded chicken back into the chili.
8. Stir in the heavy cream, allow to heat for a few minutes, and serve.