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Ingredients
- 2 lbs (4breasts) of chicken
- olive oil
- salt and pepper
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 jar of salsa, your choice (I used Trader Joes' Organic tomatillo roasted yellow chile salsa)
- 1 QT Chicken broth
- 1 tsp cumin
- 1/2 tsp corriander
- 1 TBS minced garlic, or 3 cloves
- 1/2 cup sweet corn (fresh or frozen, thawed)
- 1/2 cup black beans, cooked (I used canned)
- 1/4 bunch of fresh cilantro, chopped
- Greek yogurt*
- shredded cheese
- hot sauce
Preparation
Step 1
Drizzle some oil on bottom of Slow-cooker.
Place chicken on bottom in one layer, salt and pepper lightly. Place onion, garlic and red pepper on chicken.
Mix salsa, broth, cumin, coriander in separate bowl and pour into pot. Cook on high for three hours or low for 6-8
30 minutes before serving, shred the chicken into bite-sized pieces. Add corn, beans and cilantro.
Top with small amount of sour cream, cheese and hot sauce when serving.