Ingredients
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes1 tablespoon canola oil1 jar (48 ounces) great northern beans, rinsed and drained1 jar (16 ounces) salsa1 can (14-1/2 ounces) chicken broth1 teaspoon ground cumin, optional2 cups shredded Monterey Jack cheese
Preparation
In a large skillet, brown chicken in oil. In a 4- or 5-qt. slow cooker, combine the beans, salsa, broth, cumin if desired and chicken. Cover and cook on low for 4-6 hours or until chicken is tender. Serve with cheese.
