Ingredients

The following ingredients have 6 Servings
  • 1 1/2 lbs boneless skinless chicken breasts and/or thighs
  • 1 yellow onion, diced
  • 2 (4 oz) cans green chilies, drained
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1 bay leaf
  • 4-5 cups chicken broth
  • 2 (15 oz) cans Great Northern beans, drained and rinsed
  • 1 cup corn kernels
  • Lime wedges, for serving
  • Sour cream, for serving
  • Jalapeños, sliced, for serving
  • Cilantro, for serving
  • Kosher salt, to taste

Instruction

  • Combine chicken, onions, green chilies, garlic, cumin, 1 1/2 teaspoons of salt, chili powder, oregano, and bay leaf in a 6-qt slow cooker.
  • Stir to coat chicken and vegetables in spices, then pour chicken broth over the top, covering chicken by about an inch.
  • Cover and cook on high for 4 hours or low for 6 hours.
  • About 30 minutes before end of cooking time, remove lid and stir in beans and corn. Adjust seasoning as needed.
  • Remove chicken to a plate and shred into large bite-sized pieces. Return chicken to pot and remove bay leaf.
  • Serve with lime wedges, jalapeños, cilantro and sour cream, if desired. Enjoy!