Quatro Frijoles con pollo Cantaro- Slow Cooker

Ingredients
1 cup of drained and pitted black olives (I typically omit these)
1 lb of skinless boneless chicken cubed (I generally put it in whole and shred it with forks when it’s done)
1 can (15 oz) of Canelli beans, rinsed and drained
1 can (16 oz) of garbanzo beans rinsed and drained
1 can (16 oz) of either great northern or navy beans, rinsed and drained
1 can (16 oz) red kidney beans rinsed and drained
1 can (7 oz) chopped mild green chilled drained ( I omit these)
2 cups of chicken stock, add more as needed
2Tbs of canola or olive oil
1 cup of minced onion
2 tsp of minced garlic
1 1/2 tsp of ground cumin,
hot sauce to taste
salt and pepper to taste
2 cups of crushed corn chips
6 oz of Monterey Jack cheese, grated

Directions

1. Combine olives, chicken, onions, and seasonings beans, chilies, and chicken stock in Crock Pot slow cookier. Mix well
2. Set on LOW 4 to 5 hours checking liquid halfway through and adding more hot broth as needed.
3. Taste and add hot sauce, salt, and pepper. Serve in warm bowls and garnish with corn chips. Cheese, and sour cream.