Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 (15 oz each) cans great northern or navy beans – drained
  • 1 (15 oz) can white corn – drained
  • 1 envelope dry taco seasoning mix
  • 1 (4.5 oz) can green chiles – diced
  • 1 (10.75 oz) can cream of chicken soup
  • 1 (14 oz) can chicken broth
  • 1/2 C sour cream
  • 1 C shredded Monterey Jack cheese
  • 2 – 3 green onions – chopped

Directions:

  1. Place a slow cooker liner bag in your crockpot (*see Notes below)
  2. Place chicken in the bottom of the crockpot
  3. Top with beans & corn
  4. In a small bowl, mix taco seasoning, green chilies, soup & broth
  5. Pour over beans & corn
  6. Cover & cook on low for 8 – 10 hours OR high for 4 – 6 hours
  7. Before serving, break up chicken into bite-sized pieces, stir in sour cream
  8. Top with shredded Monterey Jack cheese and chopped green onions

Notes:

  1. For easy clean up, I always use a slow cooker liner bag – make sure if you use a slow cooker liner bag, that you buy the specific liner bag that is made for Slow Cookers, DO NOT use anything else or it will melt and ruin your food!
Print Friendly, PDF & Email