Ingredients
Scale
- 28 oz chicken stock (or water and bouillons)
- 3 cloves garlic, minced
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1 teaspoon salt
- 3/4–1 1/2 teaspoon crushed red pepper
- 3–4 pieces chicken breasts
- 2 cans great northern beans, drained
- 1 can shoepeg corn, drained
- 2 tablespoons fresh lime juice
- 4 tablespoons fresh cilantro, chopped
- Lime wedges and cilantro (for garnish)
Instructions
- Place the chicken breasts in the bottom of the crockpot.
- Add the minced garlic, cumin, oregano, salt, and crushed red pepper on top of the chicken.
- Pour in the chicken stock (or water and bouillons) and stir gently to combine.
- Add the drained great northern beans and corn.
- Cover the crockpot and cook on low for 360 minutes or on high for 240 minutes.
- When the chicken is fully cooked, shred it using two forks and return it to the pot.
- Stir in the fresh lime juice and chopped cilantro.
- Taste and adjust seasoning if needed.
Notes
For a creamier texture, stir in a cup of cream cheese or sour cream about 30 minutes before serving. You can add more vegetables, like bell peppers or spinach, for increased nutrition.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 80mg