I adapted this recipe from a Campbell's recipe. Picante sauce adds a flavorful kick and it is sooooo easy to cook.
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1 3/4 cups Swanson Chicken Broth )
1 cup Pace Picante Salsa (hot or medium for a kick)
3 cloves garlic, minced
2 teaspoons ground cumin
1 can (about 16 ounces) small black beans, rinsed and drained
1 cup frozen whole kernel corn
1 large onion, chopped (about 1 cup)
1/2 cup rice
How to Make It
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.
Stir the chicken, broth, picante sauce, garlic, cumin, beans, corn, rice and onion in a 3 1/2-quart slow cooker.
Cover and cook on LOW for 8 to 9 hours or until the chicken is cooked through.