Ingredients
- 2 tablespoons olive oil
- 2 boneless chicken breast halves, diced
- 12 to 16 ounces chicken sausage, such as chicken apple sausage or chicken other smoked chicken or turkey sausage (we use Aidells artichoke & garlic chicken sausage)
- 1 cup chopped onion
- 4 cloves garlic, minced
- 2 cans (about 16 ounces each) Great Northern Beans, drained and rinsed
- 1½ cups tomatillo salsa
- 1 cup chicken broth
- 1 can (14.5 ounces) diced tomatoes with juice, fire-roasted, chili-style, or plain
- 1 cup frozen corn kernels
- 2 tablespoons finely chopped jalapeno peppers, or mild chile peppers
- 1½ teaspoons ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Dash cayenne pepper, optional
- In a large skillet, heat olive oil over medium heat.
- Add the onions, diced chicken, and sliced sausage; sauté until onions are tender and chicken is cooked through.
- Put the drained beans in a 4 to 6-quart slow cooker; add the skillet mixture and all remaining ingredients except cilantro
- Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
- Sprinkle with cilantro just before serving
reipe source here
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