Categories: Slow Cooker

Ingredients

• 3/4 lb chicken breasts, cut into 1 1/4-in pieces
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 tbsp. olive oil, divided
• 1 medium onion, chopped
• 1 jalapeno pepper, seeded and chopped
• 4 garlic cloves, minced
• 2 tsp dried oregano
• 1 tsp ground cumin
• 2- 15 oz cans cannellini beans, rinsed and drained, divided
• 2 1/2 cups chicken broth, divided
• 1 1/2 cups shredded Cheddar
• Optional toppings: avocado, cherry tomatoes and cilantro

Directions

1. Toss chicken with salt and pepper. In a skillet, saute chicken in 1 tbsp. oil until browned. Transfer to a slow cooker.

2. In the same skillet, saute onion in remaining oil. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker.

3. In a bowl, mash 1 cup of the beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture.

4. Cook, covered, on LOW 3-3.5 hours. Stir before serving. Serve with cheese and additional toppings.

Email to a friend | Print this recipe | Back