Crockpot Ranch Chicken
Complete Steak Dinner in a Crockpot final
Loaded Chicken and Potatoes Casserole
Breakfast Casserole

Slow Cooker Southwestern Chicken & White Bean Soup


1 tablespoon vegetable oil
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1 3/4 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
1 cup Pace® Picante Sauce
3 cloves garlic, minced
2 teaspoons ground cumin
1 can (about 16 ounces) small white beans, rinsed and drained
1 cup frozen whole kernel corn
1 large onion, chopped (about 1 cup)


Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it’s well browned, stirring often.

Stir the chicken, broth, picante sauce, garlic, cumin, beans, corn and onion in a 3 1/2-quart slow cooker.

Cover and cook on LOW for 8 to 9 hours or until the chicken is cooked through.

Thanks Campbell’s Kitchen!



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