From Betty Crocker Slow Cooker Meals

Prep: 15min Cook: 5hr + 20min

1½ lbs skinless chicken thighs
1 large onion, chopped (1 c)
2 cloves garlic, finely chopped
1 can (14 oz) chicken broth
1 t ground cumin
1 t dried oregano leaves
½ t salt
¼ t red pepper sauce
2 cans (15-16 oz each) great northern beans, rinsed and drained
1 can (15 oz) white shoepeg corn, drained
3 T lime juice
2 T chopped fresh cilantro

1. Remove fat from chicken. Mix onion, garlic, broth, cumin, oregano, salt and pepper sauce in 3½- to 6-quart slow cooker. Add chicken.

2. Cover and cook on low heat setting 4 to 5 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.

3. 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, corn, lime juice and cilantro. Cover and cook on low heat setting 15 to 20 minutes or until beans and corn are hot. 8 servings

1 Serving: Calories 265 (Calories from Fat 45); fat 5g (Saturated 2g); cholesterol 30mg; Sodium 530mg; Carbohydrate 39g (Dietary Fiber 8g); Protein: 24g
% Daily Value: Vitamin A 2%; Vitamin C 6%; Calcium 12%; Iron 30%
Diet Exchanges: 2½ Starch, 2 Very Lean Meat

I used boneless skinless chicken breasts instead of thigh, and instead of corn I added green, red, and yellow pepper.