1 Tbsp vegetable oil                                                 3 cloves garlic, minced 1 lb skinless, boneless chicken breast, cut into 1-inch pieces 1 ¾ cups chicken broth                                            2 tsp ground cumin 1 – 16 oz. can small white beans rinsed and drained 1 cup frozen whole kernel corn                               1 cup thick and chunky salsa 1 large onion, chopped Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it’s well browned, stirring often. Stir the chicken, broth, salsa, garlic, cumin, beans, corn and onion in a 3 ½ quart slow cooker. Add the chicken. Cover and cook on LOW for 8 to 9 hours or until the chicken is cooked through. (Recipe retrieved from Allrecipes.com) Click here to purchase