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Slow Cooker Green Salsa Chicken Recipe

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This recipe for Slow Cooker Green Salsa Chicken, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Leigh Ann Pitts


1-1/2 pounds boneless, skinless chicken thighs
1 Tablespoon oregano
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 (15 ounce) can pinto beans drained and rinsed
1-1/2 cups frozen corn kernels
1 (12 ounce) jar tomatillo salsa (like Trader Joe's) or other salsa verde
Brown Rice
Grated Monterey Jack cheese
Sliced Avocado
Sour Cream
Diced jalapeno

Place the chicken in the bottom of the slow cooker. Sprinkle the oregano, cumin, salt and pepper on top. Pour in the beans, corn and salsa and cook on high for 3-4 hours or on low for 6 hours. Spoon over brown rice and top with cheese, avocado, sour cream, cilantro and diced jalapenos. Can also spoon into tortilla shells and top.




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