1/2 - 1 lb boneless, skinless chicken thighs
1 T cumin
1/2 t garlic powder
1/2 t onion powder
1 t salt
1 c chicken broth
1/2 c jarred tomatillo salsa or 12-15 tomatillos, quartered
2 cans (or 4-5c) white beans, drained but not rinsed
- Combine chicken, spices, broth, and salsa/tomatillos in a crockpot. Cook on low for 6-8 hours til chicken shreds easily.
- About an hour before serving time, add in beans.
- Serve with extra salsa or a splash of Tabasco-style hot sauce.
For more crockpot recipes, checkout Crockpot Wednesdays @ Dining With Debbie
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