Cooking Directions

• 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.

Ingredients

• 1 tablespoon vegetable oil
• 1  pound skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1.75 cups Swanson® Chicken Broth
• 1 cup Pace® Picante Sauce
• 3 cloves garlic, minced
• 2 teaspoons cumin
• 1 can (about 16 ounces) white navy beans, rinsed and drained
• 1 cup frozen whole kernel corn
• 1 large onion, chopped (about 1 cup)