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© Meredith Corporation. All rights reserved. Used with permission.
(6 (1 1/2-cup) servings)
In a large bowl, toss chicken with cumin and salt to coat. Heat oil in a large skillet over medium heat; cook chicken, half at a time, until no longer pink. Drain off fat. Place chicken in a 4- or 5-quart slow cooker. Stir in salsa, stir-fry vegetables, beans and undrained tomatoes.
Cover and cook on Low for 4 to 5 hours or on High for 2 to 2 1/2 hours.
If desired, top individual servings with sour cream and cheese.