1-1/2 lbs chicken breast
1 Tbsp olive oil
2 cups cannellini beans, drained and rinsed
1 cup onion, chopped
2 cups celery, chopped
1 jalapeño, de-seeded and chopped
1 cup diced green chilies
1 cup frozen corn
4 cloves of garlic, minced
4-1/2 cups chicken broth
Juice of 1 lime
1 Tbsp cumin
1/2 tsp dried oregano
1 bay leaf
2 tsp sea salt
1/4 tsp pepper
Combine all ingredients into slow cooker. Cover. Cook on high for 3 to 4 hours or low for 6 to 8 hours.
Remove chicken, shred, and return to slow cooker. Season to taste.