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Ingredients
1 (16 oz) Jar salsa verde
2 Pounds boneless skinless chicken thighs, cut into 1 1/2" pieces
1 (15 oz) Can corn, drained
1 (15 1/2 oz) Can cannellini beans, rinsed
2 Cubanelle peppers, chopped
1 Medium onion, finely chopped
1 Tablespoon minced garlic
2 Teaspoon ground cumin
1/2 Teaspoon salt
1/2 Cup chopped cilantro
Serve with: Lime wedges, sour cream
Instructions
Mix all ingredients except cilantro in a 3 1/2 quart or larger crockpot. Cover and cook on LOW for 4 to 5 hours or on HIGH 2 to 3 hours until chicken is cooked through.
Stir in cilantro; serve with lime and sour cream.