6 skinless chicken thighs (1 1/2 lbs.) (I used boneless, skinless breasts)
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 can (14 1/2 oz.) chicken broth
1 tsp. ground cumin
1 tsp. dried oregano leaves
1/2 tsp. salt
1/4 tsp. red pepper sauce (Tabasco)
2 cans (15 to 16 oz.) great northern beans, rinsed and drained
1 can (15 oz.) corn, shoe peg or whole kernel, drained (opt.)
3 Tbsp. lime juice
2 Tbsp. chopped fresh cilantro

Remove excess fat from chicken. Mix onion, garlic, broth, cumin, oregano, salt and pepper sauce in 3 1/2 - 6 quart crock. Add chicken.

Cover and cook on low 4-5 hours or until chicken is tender.

Remove chicken. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to crock. Stir in beans, corn, lime juice and cilantro. Cover and cook on low 15-20 minutes or until beans and corn are hot.

Source: Betty Crocker New Slow Cooker Recipes