Ingredients
3/4 pound boneless skinless chicken breasts, cut into 1-1/4-inch pieces1/4 teaspoon salt1/4 teaspoon pepper2 tablespoons olive oil, divided1 medium onion, chopped1 jalapeno pepper, seeded and chopped4 garlic cloves, minced2 teaspoons dried oregano1 teaspoon ground cumin2 cans (15 ounces each) cannellini beans, rinsed and drained, divided2-1/2 cups chicken broth, divided1-1/2 cups shredded cheddar cheeseOptional toppings: Sliced avocado, quartered cherry tomatoes and chopped cilantro
Preparation
Sprinkle chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned. Transfer to a 3-qt. slow cooker.
In same skillet, heat remaining oil over medium heat; saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker.
In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture.
Cook, covered, on low until chicken is tender, 3-3-1/2 hours. Stir before serving. Sprinkle with cheese; add toppings if desired.
