October 28, 2015
6 hrs 30 mins
1 pound ( 454 g ) boneless, skinless chicken breasts
1 can ( 28oz/796ml ) diced tomatoes
1/2 cup chopped onion
1 oz finely chopped green thai chili peppers
3 cloves garlic, minced
1 carton ( 900 ml ) chicken broth
1 tablespoon ground cumin
1 tablespoon chili powder
1/2 teaspoon black pepper
1 whole bay leaf
10 oz frozen corn
1/2 black beans, rinsed and drained
1Combine all ingredients ( except chicken )in slow cooker, stir to mix well. Submerge chicken breasts so they are covered in the liquid.
3Cover and cook High for 4-6 hours OR Low 6-8 hours
4Remove chicken breasts, shred, return to cooker and mix through.
5Serve garnished with your choice of sour cream, fresh chopped chives, grated cheese, sliced avocado, or baked tortilla strips.
Submitted by Julie Goodman
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