A comforting and flavorful white chicken chili cooked to perfection in a slow cooker. This easy-to-make recipe is packed with tender chicken, creamy white beans, and delicious spices.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 2 cans 15 oz each white beans, drained and rinsed. 1 can 4 oz diced green chilies. 1 onion, chopped. 2 cloves garlic, minced. 4 cups chicken broth. 1 teaspoon cumin. 1/2 teaspoon dried oregano. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. 1 cup frozen corn kernels. 1/4 cup chopped fresh cilantro, for garnish. Juice of 1 lime, for garnish. Sour cream and shredded cheese, for serving optional.

Instructions: Place diced chicken breasts, white beans, diced green chilies, chopped onion, minced garlic, chicken broth, cumin, dried oregano, cayenne pepper, salt, and pepper in a slow cooker. Stir to combine ingredients. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and flavors are well combined. About 30 minutes before serving, stir in frozen corn kernels. Serve hot, garnished with chopped fresh cilantro, a squeeze of lime juice, sour cream, and shredded cheese if desired.

Prep Time: 15 minutes

Cook Time: 360 minutes

Enjoy these simple Crock-Pot chickpeas that are cooked to perfection. These tender chickpeas are enhanced with flavor from the aromatic combination of garlic, cumin, and paprika, which makes them a flexible ingredient for a variety of recipes.

Ingredients: 2 cups dried chickpeas. 6 cups water. 1 teaspoon salt. 2 cloves garlic, minced. 1 bay leaf. 1 teaspoon cumin. 1/2 teaspoon paprika. 1/4 teaspoon black pepper.

Instructions: Rinse the dried chickpeas thoroughly. Place the chickpeas in the Crock-Pot. Add water, salt, minced garlic, bay leaf, cumin, paprika, and black pepper. Stir the ingredients in the Crock-Pot to combine. Cover and cook on low for 6-8 hours or until chickpeas are tender. Once done, drain any excess liquid and remove the bay leaf. Serve the dried chickpeas as desired.

Prep Time: 10 minutes

Cook Time: 360 minutes

A classic chicken piccata made easy in the slow cooker. Tender chicken breasts simmered in a tangy lemon-caper sauce.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 1/2 cup all-purpose flour. 2 tablespoons olive oil. 1 cup chicken broth. 1/4 cup freshly squeezed lemon juice. 1/4 cup capers, drained. 2 cloves garlic, minced. 2 tablespoons unsalted butter. 2 tablespoons chopped fresh parsley.

Instructions: Salt and pepper the chicken breasts, then coat them in flour and shake off the extra. Put olive oil in a big skillet and heat it over medium-high heat. It will take about 34 minutes on each side for the chicken breasts to turn golden brown after you add them. Put the chicken breasts in the slow cooker. Put chicken broth, lemon juice, capers, and minced garlic in the same pan. Bring to a simmer and scrape the pan's bottom to get rid of any browned bits. Spread the sauce on top of the slow-cooked chicken breasts. Keep the lid on and set the heat to low for 4 to 6 hours, or until the chicken is fully cooked and soft. Add butter and mix it in until it melts and is well mixed in. On top of the chicken piccata, sprinkle chopped parsley. Have fun!

Prep Time: 15 minutes

Cook Time: 240 minutes