- 1 1/2 cups dried navy beans
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons garlic powder
- 1 1/4 teaspoons ground cumin
- 3/4 teaspoon dried oregano
- 3/4 teaspoon medium grind black pepper
- 1 1/2 pounds boneless, skinless chicken breast, cut in bite-sized pieces
- 1 tablespoon Mazola® Corn Oil
- 2 stalks celery, diced
- 1 carrot, diced
- 1 cup diced onion
- 4 ounces sliced mushrooms
- 1 (14 ounce) can reduced sodium chicken broth
- 1 cup salsa verde, divided
- 1 1/2 cups water
- 1 (5.3 ounce) can evaporated milk
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon chopped fresh cilantro, or to taste
- Sliced jalapenos and chopped cilantro (optional)
- Soak beans in four cups of water overnight.
- Combine flour, garlic, cumin, oregano and black pepper in a large resealable plastic bag; set aside. Toss chicken with flour mixture to completely coat.
- Heat oil in large nonstick skillet over medium high heat; add chicken to skillet. Saute chicken until lightly browned about 6 to 8 minutes.
- Remove any floating beans; drain water and place beans in slow cooker. Add vegetables, chicken broth, 1/2 cup salsa verde and water to the slow cooker.
- Place chicken in slow cooker; stir to combine ingredients.
- Cook on HIGH for 4 to 6 hours or LOW for 7 to 9 hours or until beans are tender. Stir in remaining salsa verde, evaporated milk, cheese and cilantro. Serve with sliced jalapenos and additional cilantro, if desired.