Meals Matter

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Contributed By: gelibeli8
Better Homes and Gardens

Ingredients

Nonstick cooking spray

8 ounces Skinless, boneless chicken breast halves, cut into 1-inch pieces

1 15-ounce Can white kidney beans (cannellini beans) or Great Northern beans, rinsed and drained

1-1/4 cups Reduced-sodium chicken broth

1/4 cup Chopped onion

1/3 cup Chopped green sweet pepper

1/2 A small fresh jalapeño chile pepper, seeded and finely chopped*

1/4 teaspoon Ground cumin

1/4 teaspoon Dried oregano, crushed

1/8 teaspoon Ground white pepper

1 clove Garlic, minced

2 tablespoons Chopped tomato (optional)

2 tablespoons Sliced green onion (optional)

2 tablespoons Shredded Monterey Jack cheese (1 ounce) (optional)

Preparation

1. Lightly coat an unheated medium skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Brown chicken in hot skillet; drain off fat.

2. In a 1-1/2-quart slow cooker, combine chicken, drained beans, broth, onion, sweet pepper, chile pepper, cumin, oregano, white pepper, and garlic.

3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. If no heat setting is available, cook for 4 to 5 hours.

4. If desired, sprinkle individual servings with tomato, green onion, and cheese.

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