Ingredients
The following ingredients have 4 Servings
- 1 Tbsp. olive oil
- 1 onion (chopped)
- 1 orange bell pepper (chopped (or your favorite color pepper))
- 2 garlic cloves (minced)
- 2 Tbsp. chili poweder
- 1/2 tsp. ground cumin
- 4 boneless (skinless chicken breasts)
- 2 pounds white potatoes (diced)
- 2 14-oz cans rinsed and drained pinto beans
- 1 14-oz can corn, drained
- 1 14.5-oz can crushed tomatoes, undrained
- 1 4.5-oz chopped green chilies
- 1 tsp. salt (or more, if needed)
- 1 1/2 cups water
- feta cheese (crumbled)
Instruction
- In a skillet, heat olive oil over medium-high heat. Add in onion, bell pepper and garlic. When softened, add chili powder and cumin. Stir together and set aside.
- Place chicken in the bottom of the slow cooker. Add diced potatoes on top of chicken. Add pinto beans, corn, tomatoes, chilies, and sprinkle with salt.
- Now add cooked onion/pepper mixture on top. Pour 1 1/2 cups water over the top. Cover and cook for 8 hours on LOW.
- Ladle into bowls and sprinkle with feta cheese. Enjoy!
