3-Way Tex-Mex Chicken (Oamc)

Chicken can be used to make Tacos, Quesadilla or Burritos - easily makes a bunch for multiple meals.

• Ready In: 4 hrs 15 mins
• Yields: 7 cups of filling

Ingredients

• 1 (14 1/2ounce) 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 1/2ounce) can black beans, drained, rinsed and coarsely mashed
• 1 (14 1/2ounce)  corn, drained

Directions

1. In 5-5-1/2 quart slow cooker combine the tomatoes, 3/4 cup of salsa, cumin, garlic, salt and pepper.
2. Add chicken, peppers, and onion and stir to coat.
3. Cover and cook on High for 3-1/2 hours or LOW for 4-1/2 hours.
4. Remove chicken from slow cooker to cutting board and let cool slightly.
5. Strain mixture over a large bowl or measuring cup and set liquid aside.
6. Return vegetables to slow cooker; stir in black beans and corn.
7. Cover and cook on HIGH for 10 minutes.
8. Shred chicken and stir back into slow cooker with the remaining salsa and 1 cup of the remaining liquid (more if desired).
9. Mixture can be used in tacos, quesadillas, burritos, or frozen in batches for quick meals.