3-Way Tex-Mex Chicken

Name: 3-Way Tex-Mex Chicken
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 7 cups of filling
Ingredients: 1 (14 1/2 ounce) can diced tomatoes with jalapenos, diced and drained; 1 1/4 cups salsa verde; 1 tablespoon ground cumin; 3 minced garlic cloves; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 3 lbs boneless skinless chicken thighs (10-12 thighs); 1 large red pepper, seeded and sliced; 1 large yellow pepper, seeded and sliced; 1 medium sized onion, sliced; 1 (14 1/2 ounce) can black beans, drained, rinsed and coarsely mashed; 1 (14 1/2 ounce) corn, drained

5.00 (4)

⏱ 255 mins 🍽 7 cups of filling 🏷 Chicken Thigh & Leg

This recipe creates a large quantity of flavourful shredded chicken filling perfect for multiple meals. Prepared in a slow cooker, the chicken thighs are cooked with peppers, onions, and spices. The mixture is then combined with black beans and corn, resulting in a versatile base you can use in various Tex-Mex dishes or store for later.

Ingredients

1 (14 1/2 ounce) can diced tomatoes with jalapenos, diced and drained
1 1/4 cups salsa verde
1 tablespoon ground cumin
3 minced garlic cloves
1/2 teaspoon salt
1/2 teaspoon black pepper
3 lbs boneless skinless chicken thighs (10-12 thighs)
1 large red pepper, seeded and sliced
1 large yellow pepper, seeded and sliced
1 medium sized onion, sliced
1 (14 1/2 ounce) can black beans, drained, rinsed and coarsely mashed
1 (14 1/2 ounce) corn, drained

Method

Place the diced tomatoes, 3/4 cup of the salsa verde, cumin, garlic, salt, and black pepper into a 5 to 5 1/2 quart slow cooker and mix.
Put the chicken thighs, sliced red and yellow peppers, and sliced onion into the cooker and stir everything to coat well.
Put the lid on and cook for 3 1/2 hours on the High setting or for 4 1/2 hours on the Low setting.
Take the cooked chicken out and transfer it to a cutting board, allowing it to cool for a short time.
Pour the contents of the slow cooker through a strainer over a large bowl to collect the cooking liquid and set this aside.
Put the strained vegetables back into the slow cooker and mix in the mashed black beans and drained corn.
Cover the cooker again and cook the vegetable and bean mixture for 10 minutes on HIGH.
Use two forks to shred the chicken, then stir it back into the slow cooker along with the rest of the salsa verde and 1 cup of the reserved liquid, adding more if you like.
The finished filling is ready to be used for tacos, quesadillas, or burritos, or it can be divided and frozen for quick meals later.

Nutrition (per serving)

Sodium574100 mg

Recipe details

CategoryChicken Thigh & Leg

Authorstacylu