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Ingredients
3/4 Pound uncooked boneless, skinless chicken breast(s), cut into 1-inch cubes
3 Small sweet potatoes, or 2 medium, peeled, cut into 1-inch cubes
1 Large onion, chopped
1 (29 ounce) Can diced tomatoes, salsa-style with chiles, undrained
1 (14 1/2 ounce) Can chicken broth
1 Teaspoon dried oregano
1/2 Teaspoon ground cumin
1 1/2 Cups frozen corn kernels, not thawed
Instructions
Mix chicken, potatoes, onion, tomatoes, broth, oregano and cumin in a 4-quart or larger crockpot; cover and cook on low heat setting for at least 6 hours.
Stir in corn; cover and cook on high heat setting until chicken is no longer pink in the center and vegetables are tender, about 30 minutes. Yields about 1 1/4 cups per serving.