1 1/2 - 2 lbs. boneless, skinless chicken breasts or thighs

1 - 12-16 oz. jar of Salsa Verde

1 can Rotel (do not drain)

1 can Bush's Beans Great Northern Beans

1 can Bush's Beans Pinto Beans

1 can sweet, shoe peg or home canned corn

1 medium onion diced

2 Tbsp. Taco Seasoning

2-4 cups of chicken broth (I made my own chicken stock/broth and added a scant Tbsp. of Frank’s RedHot Sauce to the 7-cup pot)

 

Cut up your chicken and trim the fat. Add to your crockpot. Sprinkle the taco seasoning over the chicken and give it a stir to coat.

 

Next add the onion, rotel and salsa verde. Stir to combine and let those ingredients get to know each other.

 

Now add in the beans and corn and give that a stir. Add the broth, as much as you like, and stir to combine. Put your lid on and let it cook 6-8 hours on low or 4-5 hours on high.

 

Optional toppings: Cheese, Hint of Lime Tortilla chips, sour cream, crackers or croutons...use your imagination! Enjoy!