We recommend using dry, minced garlic when you are slow-cooking. The garlic flavor will not fade and will nicely enhance the foods in the slow cooker. We do not recommend this type of garlic for quick-cooking on the stove—that’s the time to use fresh garlic. Shoepeg corn is a variety of sweet, white corn that is available canned. If shoepeg is not available, substitute any other variety of canned white corn or sweet yellow corn, or substitute 1 1⁄2 cups frozen corn, thawed.
- 2 Tbsp. vegetable oil
- 1 1/4 to 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into 1/2-inch cubes
- 1 medium onion, chopped
- 1 (15- to 16-ounce) can white shoepeg corn, drained
- 1 (4-ounce) can chopped green chilies
- 1/3 cup store-bought salsa verde
- 1 Tbsp. dry, minced garlic
- 1 Tbsp. ground cumin
- 2 tsp. dried oregano leaves
- 1/4 tsp. cayenne pepper
- Kosher salt and freshly ground black pepper
- 1 (14.5-ounce) can reduced-sodium chicken broth
- 1 (16-ounce) can great Northern beans, rinsed and drained
- 2 Tbsp. minced, fresh cilantro, plus additional minced cilantro for serving (optional)
- Crushed tortilla chips, for serving
- Shredded Monterey Jack cheese, for serving
Spray a 4-quart slow cooker with nonstick spray.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook, stirring frequently, for about 3 minutes, or until the chicken is just beginning to brown. Add the onion and cook, stirring frequently, for 3 minutes, or until the chicken is browned and the onions are tender. Transfer to the slow cooker. Stir in the corn, green chilies, salsa verde, garlic, cumin, oregano, cayenne and salt and black pepper to taste. Pour in the broth.
Cover and cook on low for 6 to 7 hours. Stir in the beans and cilantro. Cover and cook on low for 30 minutes more.
Ladle into bowls and top each with crushed tortilla chips and cheese. Sprinkle with additional cilantro, if desired.
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