Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chilies
- 1 cup chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp oregano
- to taste Salt and pepper
- 1 cup sour cream or Greek yogurt (optional, for serving)
- Fresh cilantro and lime wedges optional for garnish
Instructions
- Place the chicken breasts at the bottom of the Crockpot.
- Layer in the chopped onion, garlic, drained beans, corn, and diced green chilies.
- Sprinkle the cumin, chili powder, oregano, salt, and pepper evenly over the top.
- Carefully pour the chicken broth over the mixture.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and tender.
- Once cooked, remove the chicken, shred it with two forks, and return it to the pot.
- Stir in the sour cream or yogurt if desired, and let it warm through for about 10 minutes.
- Ladle into bowls and garnish with cilantro and lime wedges. Enjoy!
- Prep Time: 15
- Cook Time: 240