3 cups of chopped Collard Greens
2 Tbsp. Olive Oil
1 Onion, chopped
1 c. chopped carrots
3 minced garlic cloves
3 Tbsp. Red Peppers
3 Tbsp. Green Peppers
3 Tbsp. Yellow Peppers
2 Tbsp. Lemon Pepper
4 cups of shredded rotisserie chicken
2- 14 1/2 oz. cans of chicken broth
2- 4 oz. cans of chopped green chiles (Do not drain)
1 package white chicken chili seasoning
4 (16 oz) cans of navy beans (Do not drain)
Saute onion, garlic, carrots, peppers, and chopped greens until tender. Place in Crockpot on high. Add in chopped rotisserie chicken and seasoning. Next, add chicken broth, green chiles and navy beans.
Finally, let simmer in crockpot on high for 3-4 hours or on low overnight or all day (6 hours.)
Serve with one of my favorites: Warm, buttery cornbread! Another option is Hawaiian Rolls which is a quick grab at the store! 😉 Enjoy!
Optional toppings: Add fresh cilantro, avocado, sour cream or sprinkle a little cheese on top!