Ingredients
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1 1/2 lbs skinless chicken pieces
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1 large onion, chopped
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2 heads garlic, minced
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1 (14 ounce) can chicken broth
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2 tablespoons ground cumin
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1 tablespoon dried oregano
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1/2 teaspoon salt
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1/4 teaspoon red pepper sauce (or to taste)
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1 (4 ounce) can green chilies, chopped
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1 cup white corn
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3 tablespoons lime juice
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2 tablespoons fresh cilantro, chopped
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15 -16 ounces canned or dried great northern beans, rinsed and drained
Instructions
- Remove fat from chicken.
- Mix dried beans (if using canned beans, add them at the end of cook time) onion, garlic, broth, cumin, oregano, green chilies, salt and pepper sauce in a 4 to 6 quart crock pot or slow cooker.
- Add chicken.
- Cover and cook on high if using dried beans or low if using canned beans for 4 to 5 hours or until juice of the chicken is no longer pink when thickest pieces are cut.
- Remove chicken.
- Using 2 forks, remove cooked chicken from bones and shred.
- Return shredded chicken to the crock pot.
- If using canned beans, add them, corn, lime juice and cilantro to the crock pot.
- Cook on low for 15 to 20 minutes or until additions are hot.