Ingredients
– 1.5 pounds boneless, skinless chicken breasts
– 2 cans (15 oz each) white beans (like cannellini or great northern), drained and rinsed
– 1 can (4 oz) diced green chiles
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup corn (fresh, frozen, or canned)
– 1/2 cup cream cheese (or Greek yogurt for a lighter option)
– Fresh cilantro, for garnish
– Lime wedges, for serving
Equipment Needed
– Slow cooker
– Cutting board
– Knife
– Measuring cups and spoons
– Stirring spoon
Step-by-Step Instructions
To begin, I start by placing the chicken breasts at the bottom of my slow cooker. Then, I layer the beans, green chiles, chopped onion, minced garlic, and corn on top of the chicken. It’s like a beautiful, colorful stack of ingredients that already looks appetizing! Next, I pour in the chicken broth, followed by sprinkling the cumin, chili powder, paprika, salt, and pepper evenly over everything. If you’re like me and get excited about seasoning, don’t hold back! (See the next page below to continue steps…)