- 30 minutes
- 8 hours
- 8 to 10
- In the slow cooker, place the onion, garlic powder, chicken broth, cumin, oregano, cilantro, butter, salt, and pepper; stir well.
- Add the beans and the chicken and mix well. Cover and cook on high for 4 hours or on low heat for 8 hours.
- Approximately an hour before the end of cooking, add the frozen corn and mix well. Cover again and continue cooking.
- Serve hot and top with sour cream, fresh lime juice, fresh cilantro, and cheese (I used marbled cheddar).