Ingredients

The following ingredients have 10 Servings
  • 4 bone-in chicken breast halves (14 ounces each)
  • 2 medium onions, chopped
  • 2 medium green peppers, chopped
  • 1 cup pickled jalapeno slices
  • 1 can (4 ounces) chopped green chiles
  • 2 jars (16 ounces each) salsa verde
  • 2 cans (15-1/2 ounces each) navy beans, rinsed and drained
  • 1 cup sour cream
  • 1/2 cup minced fresh cilantro
  • Optional toppings: Shredded Colby-Monterey Jack cheese, sour cream and crushed tortilla chips

Instruction

  • Place the chicken, onions, peppers, jalapenos and chiles in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred chicken with 2 forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings as desired.