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Ingredients
- 2 lb skinless boneless chicken breasts cut into 1" pieces
- 2 tsp ground cummin
- 1/4 tsp salt
- 1 tsp cooking oil
- 1 jar 16 oz. green salsa
- 1 16 oz. pkg frozen pepper stir fry vegies; yellow,red,and
- green peppers and onions
- 1 15 can cannellini beans ( white kidney beans) rinsed and drains
- 1 14.5 can tomatos with onion and garlic
- sour cream and shredded cheese
Preparation
Step 1
In a large bowl, toss chicken with cummin and salt to coat. In a large skillet cook chicken in hot oil until no longer pink. Place chicken in slow cooker, stir in salsa, stir fry vegies, beans, and tomatos. Cook on low 4-5 hours or high 2-2 1/2 hours. Top with cheese and sour cream.