| | Directions | - In a large skillet, heat the olive oil over medium heat.
- Sauté the chicken in the oil until lightly browned on all sides.
- Transfer the chicken to a 5-quart slow cooker with a slotted spoon (to drain the oil).
- Stir in all of the remaining ingredients.
- Cover and cook on the low heat setting for 7 to 8 hours. Stir before serving.
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Prep Time: 15 minutes
Cook Time: 6 or more hours
Container: 5-quart slow cooker
Servings: 10
Serving Size: 1 cup
|  | | Ingredients | | - | | 1 tablespoon olive oil |
| - | | 1 1/2 pounds boneless, skinless chicken breast, cut into thin strips |
| - | | 2 cans chicken broth (14.5 ounces each) |
| - | | 1 package frozen corn kernels (16 ounces) |
| - | | 1 can diced tomatoes with liquid (14.5 ounce can) |
| - | | 1 medium onion, chopped |
| - | | 2 carrots, diced |
| - | | 1 medium green bell pepper, chopped |
| - | | 1 medium red bell pepper, chopped |
| - | | 1 can chopped green chilies (4 ounce can) |
| - | | 1/2 teaspoon ground cumin |
| - | | 1 teaspoon garlic powder |
| - | | 1/2 teaspoon black pepper |
| - | | Salt to taste |
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