PEASANT STEW

1 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. black pepper
1-1/2 lb. chicken breasts
1 c. chopped onion
1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
1 (4.5-ounce) can (or fresh) chopped green chiles, undrained
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
2 large zucchini, chopped
1/4 c. minced fresh cilantro

1. Combine cumin, salt, and pepper; sprinkle over chicken.

2. Place chicken in an electric slow cooker; stir in onion, tomatoes, and chiles. Cover with lid; cook on high-heat setting for 3 hours. Stir in beans and zucchini. Cover; cook on high-heat setting 1 hour.