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Ingredients
1/2 Teaspoon black pepper
1 Tablespoon parsley, chopped
10 Ounces frozen corn
1 Quart chicken broth
10 Ounces mild enchilada sauce
1 Pound chicken thighs, boneless, skinless
1 Teaspoon cumin
1 Teaspoon chili powder
1 Teaspoon salt
1/2 Medium onion, chopped
2 (15 oz) Cans black or pinto beans
1 (4 oz) Can chopped mild green chiles
1 (30 oz) Can diced tomatoes
Serving Suggestions
Crumbled tortilla chips
Pita crisps
Hot sauce
Sour cream
Lime wedges
Avocado
Shredded cheese
Instructions
Place all ingredients in crockpot. Mix. Cook on LOW for 6 hours or on HIGH 3 hours. After a few hours, once chicken is thoroughly cooked, remove from pot, shred, return to pot for remaining cooking time. Freezes well.