“The whole house smells delicious while this is cooking. It's simple to make and has a nice variety of textures and flavors. I used white beans and chicken that I cooked previously which saved time. The cilantro and the jalapenos are the secret ingredients...don't leave them out. I would add more jalapeno next time because it wasn't enough heat to notice. Recipe from 2009 Taste of Home Annual Recipes courtesy of Kristine Bowles, Albuquerque, New Mexico. She doubles this recipe and throws in an extra can of beans and serves it with biscuits or warmed tortillas.”
READY IN:
3hrs 35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Sprinkle chicken with salt and pepper. In a large skillet over medium heat, cook chicken in oil for 2 minutes.
  2. Stir in the onion, garlic, and jalapeno. Cook 2 minutes longer.
  3. Sprinkle with oregano and cumin and cook 1 minute longer or until chicken is browned and vegetables are tender.
  4. Transfer to a 3-quart slow cooker.
  5. In a small bowl, mash 1 cup of beans. Add 1/2 cup chicken broth and stir until blended.
  6. Add to slow cooker with the remaining beans and broth.
  7. Cover and cook on low for 3 to 3 1/2 hours or until the chicken juices run clear.
  8. Stir before serving.
  9. Sprinkle with cheese and garnish with sour cream and cilantro.

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