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1 lb. chicken breast
1 1/2 c. corn, frozen or canned
2 cans white beans
1 c. salsa verde
1/4 c. chopped cilantro, plus more for garnish
1 small red onion, chopped
2 jalapeños, minced
Freshly ground black pepper
6 c. chicken broth
Avocado slices, for garnish
Tortilla chips, for garnish
Cotija, for garnish (optional)
1. In a Crock-Pot, combine chicken, corn, white beans, salsa verde, cilantro, red onion, and jalapeños. Season generously with salt and pepper then pour chicken broth over ingredients.
2. Cover and cook on low until the chicken is cooked through and easy to shred, 5 to 6 hours.
3. Take chicken out of Crock-Pot and transfer to a medium bowl. Shred using two forks, then return chicken to Crock-Pot. Season with more salt and pepper, if necessary.
4. Serve warm with avocado, tortilla chips, and cotija.
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