3-Way Tex-Mex Chicken (Oamc) - cooking recipe

Ingredients

1 (14 1/2 ounce) can diced tomatoes with jalapenos, diced and drained
1 1/4 cups salsa verde
1 tablespoon ground cumin
3 minced garlic cloves
1/2 teaspoon salt
1/2 teaspoon black pepper
3 lbs boneless skinless chicken thighs (10-12 thighs)
1 large red pepper, seeded and sliced
1 large yellow pepper, seeded and sliced
1 medium sized onion, sliced
1 (14 1/2 ounce) can black beans, drained, rinsed and coarsely mashed
1 (14 1/2 ounce) corn, drained

Preparation

In 5-5-1/2 quart slow cooker combine the tomatoes, 3/4 cup of salsa, cumin, garlic, salt and pepper.
Add chicken, peppers, and onion and stir to coat.
Cover and cook on High for 3-1/2 hours or LOW for 4-1/2 hours.
Remove chicken from slow cooker to cutting board and let cool slightly.
Strain mixture over a large bowl or measuring cup and set liquid aside.
Return vegetables to slow cooker; stir in black beans and corn.
Cover and cook on HIGH for 10 minutes.
Shred chicken and stir back into slow cooker with the remaining salsa and 1 cup of the remaining liquid (more if desired).
Mixture can be used in tacos, quesadillas, burritos, or frozen in batches for quick meals.