Ingredients
12 oz. skinless, boneless chicken breast halves, cubed
1 Tbsp. cooking oil
3 15-oz. cans Great Northern beans or navy beans, rinsed and drained
2 4 1/2-oz. cans diced green chile peppers, undrained
1 medium onion, chopped
2-1/2 cups chicken broth
1-1/2 tsp. cumin seeds
1/4 to 1 tsp. cayenne pepper
1/4 tsp. salt
1-1/2 tsp. bottled minced garlic (3 cloves)
Dairy sour cream (optional)
Avocado slices (optional)
Fresh thyme sprigs (optional)
Preparation
In a large skillet, cook chicken in hot oil just until lightly browned. Place beans in a 3 1/2- 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, cayenne pepper, salt, and garlic into mixture in slow cooker. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
If desired, serve with sour cream and avocado. If desired, garnish with thyme sprigs. Makes 6 servings.
