1 lb. boneless skinless chicken breasts, cubed
1 tbsp. olive oil
2 cups frozen or canned corn, drained
2 (14.5oz each) cans diced tomatoes, undrained
1 can (4oz.) chopped green chilis
2 (15oz.) cans black beans, rinsed and drained
1 can (14.5oz) chicken broth
2 tbsp. Kinder’s Woodfired Garlic Rub
Sour cream (optional)
Cheddar cheese (optional)
Corn chips (optional)
Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden brown on each side. Remove from the skillet and place into a 5-qt slow cooker.
Stir in remaining ingredients, cover and cook on low until chicken is no longer pink inside and has reached an internal temperature of 165ºF, about 4-5 hours.
Serve warm and top with favorite toppings. Enjoy!