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Prep Time: 45 Minutes Cook Time: 300 Minutes |
Ready In: 345 Minutes Servings: 6 |
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Great on those cold fall days! Ingredients:
6 skinless chicken thighs |
1 large onion (chopped) |
2 garlic cloves (finely chopped) |
1 (14 1/2 ounce) can chicken broth |
1 teaspoon ground cumin |
1 teaspoon dried oregano leaves |
1/2 teaspoon salt |
1/4 teaspoon red pepper sauce |
2 (15 ounce) cans great northern beans (rinsed and drained) |
1 (15 ounce) can white shoepeg corn (drained) |
3 tablespoons lime juice |
2 tablespoons chopped fresh cilantro |
Directions:
1. Remove excess fat from chicken.
2. Mix onion, garlic, broth, cumin, oregano, salt and pepper sauce in 3 1/2 to 6 quart slow cooker.
3. Add chicken.
4. Cover and cook on low heat setting 4 to 5 hours or until chicken is tender.
5. Remove chicken from slow cooker.
6. Use 2 forks to remove bones and shred chicken into pieces.
7. Discard bones; return chicken to slow cooker.
8. Stir in beans, corn, lime juice and cilantro.
9. Cover and cook on low heat setting 15 to 20 minutes or until beans and corn are hot.
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