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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
6
Yield:
servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat slow cooker bowl with
    nonstick cooking spray.

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  • Heat oil in a large skillet
    over medium-high heat. Add
    chicken, onion and garlic.
    Cook 10 minutes, stirring
    occasionally, until lightly
    browned. Add to slow cooker.

  • Stir in broth, Cubanelle
    peppers, jalapeño, ancho chile
    powder, oregano, cumin and
    salt. Mash 1 can of the beans
    and stir in with remaining can
    of beans and the corn.

  • Cover and cook on HIGH for
    3 hours or LOW for 5 hours.

  • Stir in lime juice and cilantro.
    Serve with cornbread, if using.

For easy cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

440 calories; fat 15g; cholesterol 147mg; saturated fat 3g; carbohydrates 39g; insoluble fiber 11g; protein 40g; sodium 1020mg.
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