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In a saute pan, melt the butter and add the onions, bell pepper and jalapenos. Cook covered on medium high heat for 6-7 minutes until soft.
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Add the garlic, cumin, paprika, chili powder, garlic powder, onion powder and oregano to the pan. Cook covered for about 1-2 minutes, or until fragrant.
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Transfer the onion/pepper mixture to the crock pot. Add the whole chicken breasts on top of the mixture.
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Pour the diced green chiles, beans, corn and chicken stock over the chicken.
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Cook on low for 6-8 hours or on high for 4 hours.
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During the last 30 minutes of cooking, remove the chicken from the slow cooker and shred with a pair of forks.
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Transfer the shredded chicken back to the pot and cook for the last 30 minutes.
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Ladle into bowls and garnish with shredded cheese, lime juice, diced tomatoes, cilantro and sour cream for garnish.