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)

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