Nutrition per serving may change if servings are adjusted.
1 tablespoon cooking oil
12 ounces boneless, skinless chicken breast halves, cubed
2 15 to 16-ounce cans Great Northern beans or navy beans, rinsed and drained
1 (4 ounce) can diced green chiles, undrained
1 large onion, chopped
2½ cups reduced-sodium chicken broth
1½ teaspoons cumin seeds
1½ teaspoons bottled minced garlic (3 cloves)
¼ to ½ teaspoon cayenne pepper
⅛ teaspoon ground black pepper
Light dairy sour cream (optional)
Avocado slices (optional)
Fresh thyme sprigs (optional)
In a large skillet, cook chicken in hot oil just until lightly browned. Place beans in a 3- ½- to 4-quart slow cooker; mash slightly with a potato masher.
Add chicken to slow cooker. Stir undrained chile peppers, onion, chicken broth, cumin seeds, garlic, cayenne pepper, and black pepper into mixture in slow cooker. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3- ½ to 4 hours.
If desired, serve with sour cream and avocado. If desired, garnish with thyme sprigs.
Tip: 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.