By the Chef Marshall O’Brien Group

Use a slow cooker to make this hearty cool weather meal. It is chockful of flavor, healthy fiber and beneficial spices.

6 servings


  • 1 1/2 pounds chicken breast, diced
  • 4 cups low-sodium chicken broth
  • 4 14.5-ounce cans Great Northern white beans, rinsed and drained
  • 1 cup onion, chopped
  • 1/4 cup garlic, minced 
  • 1 4.5-ounce can diced green chilis
  • 2 tablespoons lime juice
  • 1 tablespoon cumin
  • 2 teaspoons chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Optional garnishes: diced avocado, finely diced, seeded jalapeño pepper, chopped cilantro, Mexican (or other) cheese shreds, Greek yogurt, tortilla chips


  1. Mash two cans of beans with a potato masher or blender. 
  2. Place diced chicken breast in bottom of slow cooker, add remaining ingredients and mix ingredients together.
  3. Cover and cook on low for 5-6 hours until chicken is cooked.
  4. Serve with garnishes of choice.

Chef Marshall O’BrienThe Chef Marshall O’Brien Group is a dedicated assembly of professionals based in Minneapolis, Minnesota, committed to the goal of using nutrition to get kids and families to lead happier, healthier lives.