Chicken With Creamy Green Sauce And Black Beans - Crock Pot

Total Time: 6 hrs 10 mins Preparation Time: 10 mins Cook Time: 6 hrs

Ingredients

• Servings: 8
• 8 boneless chicken thighs
• 2 (15 1/2 ounce) cans black beans, drained
• 2 (15 ounce) cans corn, drained
• 1 (10 1/2 ounce) jar green chili sauce (i used herdez mexican cooking sauce, tomatillo verde)
• 1 (15 ounce) jar salsa verde (i used herdez salsa verde)
• 1.5 (8 ounce) packages reduced-fat cream cheese
• sea salt
• granulated garlic powder
• cumin powder
• cayenne pepper
• fresh ground black pepper

Recipe

• 1 1. season chicken w/sea salt, and any/all of the spices listed above (or others of your own choosing) and layer in bottom of pot. if they don't all fit, just lay remaining on top. they'll be fine.
• 2 2.i poured my salsa/sauce, corn and black beans in a large bowl, mixed together and then poured over the meat in the crock pot. (i added a bit more of the spices into this mix as well, because we like well flavored food).
• 3 3. i cooked mine on high for about an hour and then on low for another 5-6 hours.
• 4 4. once done, take 2 forks and "pull" the thighs like you would a lamb roast to shred the meat into bite size shreds.
• 5 5. put cream cheese on top of the food and cover. just let it sit on top for about 30-45 minutes or until completely melted. mix until all is combined well and serve as desired.
• 6 for serving: corn or flour tortillas, corn chips, brown or long grain rice, pasta. use as filling for mexican lasagna or enchiladas or anything else your mind can dream up!