Ingredients
6
skinless chicken thighs (1 1/2 lb)
1
large onion, chopped (1 cup)
2
cloves garlic, finely chopped
1 3/4
cups Progresso™ chicken broth (from 32-oz carton)
1
teaspoon ground cumin
1
teaspoon dried oregano leaves
1/2
teaspoon salt
1/4
teaspoon red pepper sauce
2
cans (15 to 16 oz each) great northern beans, drained, rinsed
1
can (11 oz) white shoepeg corn, drained
3
tablespoons lime juice
2
tablespoons chopped fresh cilantro
Preparation
Remove excess fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken.
Cover; cook on Low heat setting 4 to 5 hours.
Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Cover; cook on Low heat setting 15 to 20 minutes or until beans and corn are hot.