This recipe uses Texas Pepper Jelly’s fantabulous Peach Mango Habanero Bird Bath sauce, and oh, boy, does it ever make a difference in a recipe! You and your family will LOVE IT!

Ingredients:

• 1 large chopped onion
• 1 tablespoon canola or olive oil
• 2 minced garlic cloves
• 1 1/2 pounds boneless skinless chicken breasts, cooked & cubed
• 2 cans of Bush’s Great Northern beans, rinsed and drained
• 3 cans white or shoepeg corn, drained
• 1/2 cup diced tomatoes (canned or fresh)
• 2 cups water
• 1 cup Texas Pepper Jelly’s Peach Mango Habanero Bird Bath
• 1/4 cup chopped green chilies
• 2 tablespoons lemon or lime juice
• 1 teaspoon lemon-pepper seasoning
• 1 teaspoon ground cumin
• 1/4 teaspoon black pepper

What to do:

In a small skillet, saute the onion in the oil until tender but not quite caramelized. Add the garlic and cook about a minute longer.

Transfer to your crockpot. Stir in the rest of the ingredients, cover, and cook on low for 8 hours. In other words, turn on the slow cooker, go to work, and when you get home, your house will smell WONDERFUL and your supper will be ready!