Easy Chicken Chile Verde (Crock Pot) - cooking recipe

Ingredients

4 -5 boneless skinless chicken breasts
1 (16 ounce) jar salsa verde
1 (4 ounce) can diced anaheim chilies
1 (15 ounce) can great northern beans, drained
1 (15 ounce) can black beans, drained
steamed rice

Preparation

Toss everything but the rice into the crock pot. You can use fresh chicken breasts, but frozen are easier to keep stocked.
Cook on low 8 hours or high for 4.
Quickly shred chicken with two forks (or don't.) Serve over rice.