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Prep Time: 10 Minutes Cook Time: 300 Minutes |
Ready In: 310 Minutes Servings: 6 |
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Assemble this midday and your dinner will be ready and waiting for you. Ingredients:
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes |
1 cup chopped onion |
3 tablespoons canola oil |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained |
1 cup frozen corn |
1 teaspoon salt |
1 teaspoon ground cumin |
1 teaspoon minced garlic |
1/2 teaspoon celery salt |
1/2 teaspoon ground coriander |
1/2 teaspoon pepper |
sour cream and shredded cheddar cheese, optional |
Directions:
1. In a large skillet, saute chicken and onion in oil for 5 minutes or until chicken is browned.
2. Transfer to a 5-qt. slow cooker. Stir in the beans, tomatoes, corn and seasonings. Cover and cook on low for 5 hours or until chicken is no longer pink. Garnish with sour cream and cheese if desired. Yield: 6 servings.
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