16 ounce canned tomatoes diced with green chile peppers canned
30 ounce beans white drained canned
14.5 ounce chicken broth canned
16 ounce salsa green (salsa verde)
0.3 teaspoon ground cumin
5 servings salt and ground pepper black to taste
1 onion chopped
0.5 teaspoon oregano dried
3 chicken breasts boneless skinless
Equipment
slow cooker
cutting board
Directions
Mix green salsa, diced tomatoes with green chile peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper together in a slow cooker.
Lay chicken breasts atop the mixture.
Cook on Low until the chicken shreds easily with 2 forks, 6 to 8 hours.
Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.
