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!