6 skinless chicken thighs (1 1/2 pounds)
1 large onion, chopped
2 cloves garlic, finely chopped
1 (14 1/2 ounce) can chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon Tabasco sauce
2 (16 ounce) cans great northern beans, rinsed and drained
1 (15 ounce) can white shoepeg corn or
regular whole kernel corn, drained
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
Remove excess fat from chicken. Mix onion, garlic, broth, cumin, oregano, salt and Tabasco sauce in a 3 1/2- to 6-quart crockpot. Add chicken. Cover and cook on LOW for 4 to 5 hours or until chicken is tender.
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Remove chicken. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to crockpot. Stir in beans, corn, lime juice and cilantro. Cover and cook on LOW for 15 to 20 minutes or until beans and corn are hot.
Yields 8 servings.
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