28oz.canned white kidney beansor cannellini, navy, or great northern beans, drained and rinsed
2cupsfrozen corn
8oz.sour cream
juice of one lime
optional: shredded Monterey jack cheese, cilantro, lime wedges, avocado, more sour cream, and/or hot sauce for serving
Instructions
Place all ingredients except for beans, corn, sour cream, and lime juice into a large slow cooker.
Cook on low for 5 1/2 hours.
Remove the chicken and shred or dice to small pieces and stir back into the slow cooker.
Stir in the beans and corn. Heat for 15 minutes more, covered.
Just before serving, stir in sour cream and lime juice.
Serve with optional fixings.
Notes
Money saving tip: use chicken thighs instead of breasts.
For a spicy version, leave the seeds in the jalapeño.
For a dairy free version, omit the sour cream or replace it with coconut milk.
For a grain free version, omit the corn.
For small slow cookers, divide the ingredients in half.
To make on the stove top, follow the same directions but instead of cooking for 5 1/2 hours, cook on low heat, covered, for about an hour or until the chicken is fully cooked.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.