Slow-cook Mexican Chicken Chili
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- 1 lb. boneless skinless chicken breasts, cubed
- I Tbsp. canola oil
- 2 cups frozen corn
- 1 15 oz. black beans, rinsed and drained
- 1 can (14 1/2 oz.) chicken broth
- I can (4 oz,) chopped green chilies
- 2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1/2 tsp, salt
- l/4 tsp. cayenne pepper
In a small skillet, brown chicken oii.
Transfer to a 5-qt. slow cooker.
Stir in the remaining ingredjents.
Cover and cook on low for 5-6 hours or until chicken is no longer pink