Tex Mex Chicken

1 can (14-1/2 ounces) diced tomatoes with jalapenos, drained


1-1/4 cups salsa verde (such as Herdez)

1 tablespoon ground cumin

3 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon black pepper

3 pounds boneless, skinless chicken thighs (10 to 12 thighs), fat removed

1 large red pepper, seeded, sliced

1 large yellow pepper, seeded, sliced

1 medium-sized onion, sliced

1 can (14-1/2 ounces) black beans, drained, rinsed, coarsely mashed

1 can (14-1/2 ounces) corn, drained

For tacos:

12 hard taco shells

3/4 cup shredded Monterey jack cheese

1 avocado, chopped

Directions



1. In a 5 to 5-1/2-quart slow cooker, combine tomatoes, 3/4 cup of the salsa verde, cumin, garlic, salt and 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 or measuring cup; set liquid aside. Return vegetable mixture to slow cooker; stir in black beans and corn. Cover and cook on HIGH for 10 minutes.



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



5. For tacos: Set aside half the mixture (3-1/2 cups). Heat shells according to package directions. Divide mixture evenly among shells; top each with 1 tablespoon cheese and chopped avocado slices. Freeze remaining half mixture for future use. Note: Mixture can be used in a quesadilla or wrapped in a flour tortilla.


recipe source Parents online