1orange bell pepperchopped (or your favorite color pepper)
2garlic clovesminced
2Tbsp.chili poweder
1/2tsp.ground cumin
4bonelessskinless chicken breasts
2poundswhite potatoesdiced
214-oz cans rinsed and drained pinto beans
114-oz can corn, drained
114.5-oz can crushed tomatoes, undrained
14.5-oz chopped green chilies
1tsp.saltor more, if needed
1 1/2cupswater
feta cheesecrumbled
Instructions
In a skillet, heat olive oil over medium-high heat. Add in onion, bell pepper and garlic. When softened, add chili powder and cumin. Stir together and set aside.
Place chicken in the bottom of the slow cooker. Add diced potatoes on top of chicken. Add pinto beans, corn, tomatoes, chilies, and sprinkle with salt.
Now add cooked onion/pepper mixture on top. Pour 1 1/2 cups water over the top. Cover and cook for 8 hours on LOW.
Ladle into bowls and sprinkle with feta cheese. Enjoy!