2 cans (15oz) great northern beans, drained, rinsed
1 can (11oz) Green Giant Niblets white shoepeg corn, drained
3 Tbsp lime juice
2 Tbsp fresh cilantro, chopped
Instructions
Remove excess fat from chicken. In 3 1/2 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 cilalntro. Cover; cook on low heat setting 15 to 20 minutes or until beans and corn are hot.
Cher added a can of chopped green chilies and did not use a slow cooker. After she cooked the onions, spices, etc. she laid the deboned chicken on top and let them cook slow. Then did the rest to it.
Serving
Suggestions
Serve with cornbread
Originally Submitted
8/31/2011
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