Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds chicken thighs (boneless, skinless)
  • 1 tablespoon oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 15 ounce can pinto beans (drained and rinsed)
  • 1 1/2 cups frozen corn
  • 1 12 ounce jar tomatillo salsa ( (I like Trader Joe's brand) or other salsa verde, or about 1 1/3 cups homemade)
  • brown rice
  • Monterey Jack cheese (grated)
  • avocado (sliced)
  • sour cream
  • cilantro
  • jalapeño (diced (if you like spice!))

Instruction

  • Place the chicken in the bottom of the slow cooker. Sprinkle the oregano, cumin, salt and pepper on top. Pour in the beans, corn and salsa and cook on high for 3 to 4 hours or low for 6 hours. 
  • Spoon over brown rice (we used 2 bags of pre-cooked rice) and top with cheese, avocado, sour cream, cilantro and diced jalapenos.