Slow Cooker Lemon Chicken and Veggie Soup

Ingredients

• 2 cans (15.5 ounces each) butter beans, drained and rinsed
• 4 sprigs fresh thyme
• 2 garlic cloves, minced
• 1 DOLE® Lemon, juiced (about ¼ cup)
• 6 cups unsalted chicken stock
• 1 cup finely chopped DOLE® Carrot
• 1 cup finely chopped DOLE® Celery
• 1 cup finely chopped DOLE® Onion
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1½ pounds boneless, skinless chicken breasts
• 1 cup packed DOLE® Baby Spinach
• 1 cup packed finely chopped curly leaf kale

Directions

1. Stir beans, thyme, garlic, lemon juice, stock, carrot, celery, onion, salt and pepper in a 5- to 6-quart slow cooker. Add chicken; cover and cook on high 3 to 4 hours or low 6 to 8 hours or until chicken shreds easily.
2. Transfer chicken to a large bowl; remove and discard thyme sprigs. Stir spinach and kale into slow cooker; cover and cook 5 minutes or until greens are tender. Shred chicken with 2 forks; add back to slow cooker. Makes about 12 cups.