Salsa Chicken Verde

1 onion
1 green bell pepper
2 lbs boneless skinless chicken breast
2 tsp. cumin (divided)
1/4 tsp. kosher salt
1/2 tsp. garlic powder
pepper
16 oz. green salsa verde
2 cans great northern white beans drained and rinsed

Slice the onion and bell pepper thinly, lay them onto the bottom of the crockpot. Place the chicken onto of the onions and peppers. Sprinkle 1 teaspoon cumin, salt, garlic powder, and pepper onto the chicken. Pour the salsa over the top.

Cover and cook on high for 4 hours or low for 8 hours.

After cooking, shred chicken. Add beans, cook 20 more min. Add the last teaspoon cumin, and stir.

I like to serve it over brown rice, and top it with sour cream, cheese, lime, avocado, tortilla strips, and more salsa verde.

You can also eat it just how it is, or served over polenta, or in a tortilla. This is so tasty and so easy!