A hearty and flavorful stew made with chicken and vibrant vegetables, perfect for a comforting meal.
Dice the onion into small pieces.
Use a sharp knife to make dicing the onion easier and more precise.
Add the onion, black beans, kidney beans, corn, tomato sauce, diced tomatoes, and green chilies to the slow cooker.
Stir the ingredients well to ensure even distribution of flavors.
Place the chicken breasts on top of the mixture in the slow cooker.
Ensure the chicken is fully thawed before adding to the slow cooker for even cooking.
Sprinkle the cumin, chili powder, garlic powder, salt, and black pepper over the chicken and mixture.
Adjust the seasoning to your taste preference.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Avoid opening the lid during cooking to maintain the temperature.
Remove the chicken from the slow cooker and shred it using two forks.
Shredding the chicken while it's warm makes the process easier.
Return the shredded chicken to the slow cooker and stir to combine.
Stir thoroughly to ensure the chicken is evenly distributed.
Serve the stew hot, optionally garnished with shredded cheese, sour cream, or tortilla chips.
Serve with a side of rice or cornbread for a complete meal.
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