6 skinless chicken thighs (1 1/2 pound)
1 large onion, chopped (1 cup)
1-2 cloves garlic, finely chopped
1 can (14 ½ ounces) chicken broth
1 can (15 ounces) White shoepeg kernel corn.
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1 1/2 teaspoon salt
1 teaspoon red pepper sauce
2 cans (15 to 16 ounces each) great northern beans, rinsed and drain
3 tablespoons lime juice
Cilantro, chopped fresh
Remove excess fat from chicken. Mix onion, garlic, broth, cumin, oregano, salt, pepper sauce in 3 to 6-quart slow cooker. Add chicken. Cover and cook on low heat setting 4-5 hours or until chicken is tender. Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken~ into pieces. Discard bones; return chicken to slow cooker. Stir in beans, com, lime juice and cilantro. Cover and cook on low heat setting 15 to 20 minutes or until beans are hot. 8 servings.