1 tbsp cooking oil
1 lb skinless, boneless chicken breasts, cut in
1 inch pieces
1 3/4 cups chicken broth
1 cup picante sauce
3 garlic cloves, minced
2 tsp ground cumin
1 (15 oz) can Navy beans, rinsed and drained
1 cup frozen whole kernel corn
1 cup chopped onions
1. Heat oil in a 10 inch skillet over medium high heat. Add chicken and cook until
well browned, stirring often.
2. Stir into a 3-1/2 quart crock pot, chicken, broth, picante sauce, garlic, cumin, beans, corn & onion.
3. Cover and cook on LOW 8 to 9 hours or HIGH 4 to 5 hours or until the chicken is cooked through.
Yield: 6 servings
Serving Size: 1-1/2 cups per serving
Weight Watchers Points Plus+ = 5
Weight Watchers Smartpoints = 5
Nutrition Information: Calories 234, Fat 5 g, Cholesterol 46 mg, Carbs 25 g, Fiber 8 g, Protein 23g