3 Way Tex Mex Chicken Oamc Recipe

Ingredients for 3 Way Tex Mex Chicken Oamc

• Diced Tomatoes With Jalapenos
• Salsa Verde
• Ground Cumin
• Minced Garlic Cloves
• 1 teaspoon salt
• Black Pepper
• Boneless Skinless Chicken Thighs
• Red Pepper
• Yellow Pepper
• 1 medium onion (chopped)
• 1 (15-ounce) can black beans (rinsed and drained)
• 1 cup (150g) frozen corn

How to Make 3 Way Tex Mex Chicken Oamc

1. In a 5-5.5 quart slow cooker, combine: 28 ounces canned crushed tomatoes, ¾ cup (177ml) salsa, 1 tablespoon ground cumin, 2 cloves garlic (minced), 1 teaspoon salt, and ½ teaspoon black pepper.
2. Add 2 pounds boneless, skinless chicken breasts, 1 green bell pepper (chopped), 1 red bell pepper (chopped), and 1 medium onion (chopped). Stir to coat everything evenly.
3. Cover and cook on high for 3 ½ hours or on low for 4 ½ hours, or until chicken is cooked through.
4. Remove chicken from the slow cooker to a cutting board and let cool slightly. Once cool enough to handle, shred the chicken using two forks.
5. Strain the cooking liquid from the slow cooker vegetables through a fine-mesh sieve into a large bowl or measuring cup. Set aside 1 cup (237ml) of the strained liquid; discard the rest.
6. Return the cooked vegetables to the slow cooker.
7. Stir in 1 (15-ounce) can black beans (rinsed and drained) and 1 cup (150g) frozen corn.
8. Cover and cook on high for 10 minutes.
9. Add the shredded chicken, remaining salsa (about ¼ cup), and 1 cup (237ml) of the reserved cooking liquid to the slow cooker. Stir to combine.
10. Serve immediately in tacos, quesadillas, or burritos. Leftovers can be frozen in airtight containers for quick and easy meals later!