Tex-Mex Chicken

Ingredients:

1 can (14.5 oz) diced tomatoes with jalapenos, drained

1 1/4 cup salsa verde (such as Herdez)

1 tblsp ground cumin

3 cloves garlic, chopped

1/2 teasp salt

1/2 teasp black pepper

3 lb.s boneless, skinless chicken

1 lg red pepper, seeded, sliced

1 lg yellow pepper, seeded, sliced

1 med. onion sliced {I use a few sprinkles of dried onion}

1 can black beans, drained, rinsed, coarsely mashed

1 can (14 1/2 oz) corn, drained

*For taco's: shredded monterey jack cheese and 1 avocado, sliced*

1) In a 5 quart slow cooker, combine tomatoes, 3/4 cup salsa verde, cumin, garlic, salt & pepper. Add chicken, peppers, and onion; stir to coat. cover and cook on high for 3 1/2 hours or low for 4 1/2 hours

2) Remove chicken from slow cooker to a cutting board and let cool slightly.

3) Strain mixture over a large bowl set liquid aside. Return vegetable mixture to slow cooker; stir in black beans and corn. cover and cook on high for 10 min.

4) Meanwhile, shred chicken and stir back into slow cooker with remaining 1/2 cup salsa verde and 1 cup of the liquid (or more if desired).

Use in taco's, quesadilla, and salads!