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.
1 tablespoon vegetable oil1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces1.75 cups Swanson® Chicken Broth1 cup Pace® Picante Sauce3 cloves garlic, minced2 teaspoons cumin1 can (about 16 ounces) white navy beans, rinsed and drained1 cup frozen whole kernel corn1 large onion, chopped (about 1 cup)
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