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© Meredith Corporation. All rights reserved. Used with permission.
Heat oil in a large skillet. Add chicken; sauté just until lightly browned. Place beans in a 3-1/2- to 4-quart slow cooker; mash slightly with a potato masher.
Add chicken to slow cooker. Stir in undrained chiles, onion, broth, cumin seeds, cayenne, salt and garlic. Cover and cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours.
If desired, serve with sour cream and avocado, and garnish with thyme sprigs.