Ingredients

• 1 , 14 ounce
• 1 , 10.5 ounce
• 1 , 4 ounce
• 1 , 1.25 ounce
• 1.25 pounds skinless , boneless chicken breast
• 2 , 15 ounce
• 1 , 15 ounce
• 0.5 cups sour cream
• 0.5 cups shredded pepper Jack cheese , or to taste

Instructions

1. 1 Gather the ingredients.
2. 2 Layer chicken, great northern beans, and corn in a slow cooker.
3. 3 Mix chicken broth, condensed soup, chile peppers, and taco seasoning together in a bowl. Pour broth mixture over top.
4. 4 Cover and cook on Low until chicken is no longer pink in the center and the juices run clear, 8 to 10 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Transfer chicken to a cutting board. Shred with two forks or cut into bite-sized pieces. Return to the slow cooker.
6. 6 Stir in sour cream and pepper Jack cheese; cover and cook on Low until cheese is melted, 3 to 5 minutes.

Nutrition per serving