3-Way Tex-Mex Chicken (Oamc)

Ingredients

• 1 (14 1/2 ounce) can diced tomatoes with jalapenos, diced and drained
• 1 1/4 cups salsa verde
• 1 tablespoon ground cumin
• 3 minced garlic cloves
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 lbs boneless skinless chicken thighs (10-12 thighs)
• 1 large red pepper, seeded and sliced
• 1 large yellow pepper, seeded and sliced
• 1 medium sized onion, sliced
• 1 (14 1/2 ounce) can black beans, drained, rinsed and coarsely mashed
• 1 (14 1/2 ounce)  corn, drained

Directions

1. 1

   In 5-5-1/2 quart slow cooker combine the tomatoes, 3/4 cup of salsa, cumin, garlic, salt and pepper.

2. 2

   Add chicken, peppers, and onion and stir to coat.

3. 3

   Cover and cook on High for 3-1/2 hours or LOW for 4-1/2 hours.

4. 4

   Remove chicken from slow cooker to cutting board and let cool slightly.

5. 5

   Strain mixture over a large bowl or measuring cup and set liquid aside.

6. 6

   Return vegetables to slow cooker; stir in black beans and corn.

7. 7

   Cover and cook on HIGH for 10 minutes.

8. 8

   Shred chicken and stir back into slow cooker with the remaining salsa and 1 cup of the remaining liquid (more if desired).

9. 9

   Mixture can be used in tacos, quesadillas, burritos, or frozen in batches for quick meals.