Filed under: Main Dish
· 4 chicken breasts, cubed (from freezer)
· 1 cup chopped onion, cooked (from freezer)
· 2 cloves garlic, finely chopped
· 1 1/2 cups chicken broth
· 1 tsp ground cumin
· 1 tsp dried leaf oregano
· 1/2 tsp salt
· 1/4 tsp Tabasco sauce
· 2 cans (about 15 ounces each) great northern beans, drained, rinsed
· 1 can (12 to 15 oz.) corn, drained
· 2 Tbsp. chopped fresh cilantro, optional
Mix onion, garlic, chicken broth, cumin, oregano, salt and Tabasco in 3 1/2 to 6-quart Crockpot. Add cubed chicken breasts. Cover and cook on low for 4 1/2 to 5 1/2 hours, or until chicken is tender (this may vary depending on how hot your Crockpot cooks). Stir in beans, corn, and cilantro, if using. Cover and cook on low 30 minutes or until thoroughly heated.
