SHREDDED CHICKEN VERDE STEW . . . perfect when it's cold out there

It is just bitter cold outside.  I know I have it so so so much better than other folks.  There are folks who don't have power, folks who can't get to work or school, folks who are in the middle of the winter storm, so I don't want to sound like I'm really complaining.  It's just that I really don't like cold.  I tend to hibernate and not want to get out too much when the real cold hits.So, when it comes time to plan dinner,  cooking with what is on hand trumps just about anything else.  Especially if it's a warm, filling, one pot meal AND includes a crock pot.  It doesn't get much better than that.  That's how I came up with this meal I'm calling SHREDDED CHICKEN VERDE STEW.This is what happened.  A little while ago a great friend gave me a jar of this awesomeHATCH CHILE AND KALE GREEN SALSA.  She knew I'd love anything with kale!  The namesake, Natalie, is a neighbor of my friend AND one of our sorority sisters.  How cool is that?  Anyway, this jar was sitting on the front of the shelf of my recently reorganized pantry just waiting to be opened.I looked at it and the chicken breasts in my fridge.  That seemed like a great combination for some sort of great chicken dish.  So, into the crockpot went four chicken breasts and the jar of salsa verde.  In just a couple of hours my kitchen smelled AMAZING.  In fact, when I had clients enter the house they wanted to know on  the spot what was cooking for dinner.Later in the afternoon, when the chicken was cooked, I took it out and shredded it, added it to a pot and made a simple, yummy dish that I was thinking would be like white chicken chile, but ended up a bit different, a bit thicker and really good.Here goes:SHREDDED CHICKEN VERDE STEWIngredients4 Boneless, Skinless Chicken Breasts1 Jar Salsa Verde1 tablespoon olive oil2 garlic cloves, minced(14 ounces each) low sodium chicken broth1 can (4 ounces) chopped green chilies2 teaspoons ground cumin2 teaspoons dried oregano1 tsp dried cilantro1-1/2 teaspoons cayenne pepper1 can (14-1/2 ounces) great northern beans, drained1 can (14-1/2 ounces) garbanzo beansPlace chicken breasts and entire jar of salsa verde in crockpot.  Cook on Medium 4 plus hours until chicken is tender and falls apart with a fork.  Remove chicken from crockpot and shred with two forks.  Reserve the juice in the crockpot. In a medium sized pot add the chicken and the rest of the ingredients.  Add 3/4 cup of juice from the crockpot to the pot.  Cook on medium heat for 20 minutes.  Keep warm until ready to serve.Top with shredded cheese, avocado, salsa, or whatever makes this even more amazing than it already is.There you go.  So full of protein you'll feel stronger after just one serving.  I hope I've given you a little inspiration for dinner when it's too cold outside to get out!Nutritional Facts1 cup is approximately  219 calories, 7 g fat, 21 g carbohydrate, 7 g fiber, 19 g protein.How are you handling the cold?  Love staying in and hunkering down?  I hope you are safe and warm wherever you are!Stay Warm and Enjoy Your Day!