Chili Verde Chicken

6 ingredients
8 steps

Ingredients

  • 2 12 cups salsa verde
  • 1 (4 ounce) canchopped anaheim chilies
  • 3 boneless skinless chicken breasts
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can white beans, drained and rinsed
  • hot cooked rice

Directions

  1. 1
    Place 2 cups of the salsa verde in the Crock-Pot.
  2. 2
    Stir in the chilies.
  3. 3
    Add meat.
  4. 4
    Cook on high for 4 hours.
  5. 5
    Take meat out of Crock-Pot and shred.
  6. 6
    Add back to Crock-Pot along with remaining 1/2 cup salsa and the 2 cans of beans.
  7. 7
    Stir and cook on high for 30 more minutes.
  8. 8
    Serve over rice.

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