SERVINGS
Serves: 6
INGREDIENTS
1 tablespoon vegetable oil
1 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
1 3/4 cups Chicken Broth
1 cup Chunky Salsa
3 cloves garlic, minced
2 teaspoons ground cumin
1 can (about 16 ounces) small white beans, rinsed and drained
1 cup frozen whole kernel corn
1 large onion, chopped (about 1 cup)
DIRECTIONS
- Heat the oil in a 10-inch skillet over medium-high heat. Add the chickenand cook until it’s well browned, stirring often.
- Stir the chicken, broth, salsa, garlic,cumin, beans, corn and onion in a 3 1/2-quart slow cooker. Add the chicken.
- Cover and cook on LOW for 8 to9 hours* or until the chicken is cooked through, or on HIGH for 4 to 5 hours.
COMMENTS
