Ingredients
6
boneless skinless chicken thighs (1 1/4 lb)
1
medium onion, chopped (1/2 cup)
3
(6-inch) corn tortillas, cut into 1-inch pieces
1 1/2
cups frozen whole kernel corn, thawed
1
can (15 oz) Progresso™ chickpeas or garbanzo beans, drained, rinsed
1
can (4.5 oz) Old El Paso™ chopped green chiles
3/4
cup salsa verde
3 1/2
cups Progresso™ chicken broth
1
teaspoon dried oregano leaves
1
teaspoon ground cumin
1/2
teaspoon ground red pepper (cayenne)
2
tomatoes, seeded, chopped
Chopped fresh cilantro leaves, if desired
Preparation
In 3- to 4-quart slow cooker, mix all ingredients except tomatoes and cilantro.
Cover; cook on Low heat setting 5 to 7 hours or until juice of chicken is clear when center of thickest part is cut (180°F). Stir to break up chicken thighs. Stir in tomatoes before serving. Garnish with cilantro.
