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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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Most of the prep work can be done the night before. Put chicken and vegetables in the slow cooker and refrigerate overnight. In the morning, add seasoning and chicken stock and you’re good to go. OPTIONAL: 1/2 small bag frozen corn 1 can diced green chiles 1 8 oz. container sour cream 1 8 oz. bag shredded cheese Ingredients:
4 boneless chicken breasts, browned and cubed |
1 medium green pepper, chopped |
1 medium red pepper, chopped |
1 small onion, chopped |
3 (15 ounce) cans white beans, drained and rinsed |
1 (1 1/4 ounce) envelope taco seasoning |
1 teaspoon dried chopped cilantro |
3 cups chicken stock |
Directions:
1. Combine all ingredients in slow cooker in order listed. Cover and cook on low 7-8 hours.
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