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Ingredients
- 2 1/4 lbs oboneless chicken thighs cut into 1 inch pieces
- 1 medium onion diced
- 1 clove minced garlic
- 1 cup water
- 1 (12oz) jar verde salsa
- 1 97oz) can diced green chilies
- 1 (15oz) reduced sodium white beans rinsed & drained
- 4 tsp chili powder
- 1 tsp ground cumin
- 1/4 tsp salt
- 1 Tbls cornmeal
Details
Preparation
Step 1
Heat a 4-6 quart slow cooker on high for five minutes. Add the first 9 ingreduents to slow cooker and stir to combine.
Cover and cook for 6-8 hours on low or 3-4 hurs on high
Remove the cover and shred the cicken with two forkks. Stir in salt and cornmeal, let sit for 5 minutes or until thickened and serve
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