- 6
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Ingredients
- 6 boneless skinless chicken thighs (1 ¼ lb.)
- 1 ½ cups frozen whole kernel corn - thawed
- ¾ cup salsa verde
- 1 tsp. dried oregano leaves
- 1 can (15 oz.) chick peas or garbanzo beans - drained & rinsed
- 1 can (4.5 oz.) chopped green chiles
- 2 cans (14 oz. each) chicken broth
- 2 tomatoes - seeded - chopped
- chopped fresh cilantro; if desired
Preparation
Step 1
In 3-4 quart slow cooker, mix all ingredients except tomatoes and cilantro.
Step 2
Cover; cook on low heat setting 5 to 7 hours.
Step 3
Stir to break up chicken thighs. Stir in tomatoes before serving. Garnish with cilantro.