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Ingredients
1 Pound chicken thighs, boneless, skinless
2 (10 3/4 oz) Cans condensed cream of chicken soup
1 Cup salsa
2 Cups frozen corn
1 (15 oz) Can black beans, drained & rinsed
1 1/2 Cups chicken broth
1 (4 oz) Can diced green chiles
1 Teaspoon ground cumin
1/2 Teaspoon dried cilantro
1 Cup shredded cheddar cheese
Optional Toppings
Sour cream
Tomatoes, diced
Green onions, chopped
Cilantro, chopped
Lettuce, shredded
Avocado, diced
Tortilla strip
Instructions
Spray the crockpot liner with cooking spray, place chicken in the bottom.
In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, broth, cumin, and cilantro. Pour over the top of chicken.
Cook on LOW for 4 - 6 hours.
Remove the chicken and shred with two forks. Place back into the crockpot and add shredded cheese.
Continue cooking until cheese has melted about 15 minutes.
Serve with your favorite toppings.
Note: Can be made in a pressure cooker with about 20 minutes at high pressure.