Ingredients
3 boneless, skinless chicken breasts
3 cups salsa verde – divided use (Trader Joe’s, if you
have one near you. Anything from the Latin aisle in the supermarket should be fine. I like Goya and La Preferida too.)
1 4 oz can chopped anaheim peppers
1 14 oz can black beans, drained and rinsed
1 14 oz can white beans, drained and rinsed
Hot cooked rice
Put 2 cups of salsa verde in your Crock-Pot. Mix in the anaheim peppers.
Preparation
Place chicken breasts on top, and cook on high for 2-3 hours, or on low 4-6, until chicken is cooked. Then remove chicken to a plate and shred with two forks. Return chicken to Crock-Pot, adding beans and remaining cup of salsa. Cook on high about 30 minutes or until heated through, and serve over rice.
If you prefer pork to chicken, this is really good made with boneless country style pork ribs instead of the chicken.
