Ingredients
- 1 tbsp vegetable oil
- 1 lb skinless, boneless chicken breast, cut into 1-inch pieces
- 13/4 cup <a href="http://www.campbellskitchen.com/" target="blank">Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)</a>
- 1 cup <a href="http://www.campbellskitchen.com/" target="blank">Pace® Picante Sauce</a>
- 3 clove garlic, minced
- 2 tsp 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 chicken and cook until it's well browned, stirring often.
Stir the chicken, broth, picante sauce, garlic, cumin, beans, corn and onion in a 3 1/2-quart slow cooker.
Cover and cook on LOW for 8 to 9 hours or until the chicken is cooked through.
Time-Saving: Or you may cook this recipe on HIGH for 4 to 5 hours
