6 breasts of chicken
1 large onion diced
Chicken broth - enough to completely cover chicken in crock pot
1 ½ tsp cumin
1 tsp dried oregano
½ tsp salt
½-1 tsp red pepper (to taste)
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16 oz. of salsa verde*
2 cans of white/northern beans, rinsed and drained
1 can niblets corn – frozen, thawed would be fine too (no salt added), drained
garnish - fresh chopped cilantro (optional)
Cook above ingredients in slow cooker for at least 4 hours. After 4 hrs, the chicken will fall apart quite easily and you do not even have to take it out of the crock pot in order to shred it - just use two forks to pull apart the pieces. Then, add the remaining ingredients below line . Simmer for another hour or so to let all flavors blend. Adjust the red pepper to add less/more heat. You may also like to add fresh jalapenos in that last step if you really want to heat things up a bit
Source: Skinny Crock Pot
1 large onion diced
Chicken broth - enough to completely cover chicken in crock pot
1 ½ tsp cumin
1 tsp dried oregano
½ tsp salt
½-1 tsp red pepper (to taste)
-------------------------------
16 oz. of salsa verde*
2 cans of white/northern beans, rinsed and drained
1 can niblets corn – frozen, thawed would be fine too (no salt added), drained
garnish - fresh chopped cilantro (optional)
Cook above ingredients in slow cooker for at least 4 hours. After 4 hrs, the chicken will fall apart quite easily and you do not even have to take it out of the crock pot in order to shred it - just use two forks to pull apart the pieces. Then, add the remaining ingredients below line . Simmer for another hour or so to let all flavors blend. Adjust the red pepper to add less/more heat. You may also like to add fresh jalapenos in that last step if you really want to heat things up a bit
Source: Skinny Crock Pot