|1 tbsp||vegetable oil||15 mL|
|1 lb||skinless, boneless chicken breast, cut into 1 inch pieces||453 g|
|3/4 c||chicken broth||437.5 mL|
|1 c||salsa||250 mL|
|3||cloves garlic, minced||3|
|2 tsp||ground cumin||10 mL|
|1 16oz||can small white beans, rinsed and drained||453 g|
|1 c||frozen whole kernel corn||250 mL|
|1||large onion, chopped||1|
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.
2. Stir the chicken, broth, salsa, garlic, cumin, beans, corn and onion in a 3 1/2-quart slow cooker.
3. Add the chicken.
4. Cover and cook on LOW for 8 to 9 hours* or until the chicken is cooked through
Boiling can cause skins to split, so simmer beans gently