Ingredients
4 bone-in chicken breast halves (14 ounces each)2 medium onions, chopped2 medium green peppers, chopped1 cup pickled jalapeno slices1 can (4 ounces) chopped green chiles2 jars (16 ounces each) salsa verde2 cans (15-1/2 ounces each) navy beans, rinsed and drained1 cup sour cream1/2 cup minced fresh cilantroOptional toppings: Shredded Colby-Monterey Jack cheese, sour cream and crushed tortilla chips
Preparation
Place the chicken, onions, peppers, jalapenos and chiles in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low 5-6 hours or until chicken is tender.
Remove chicken; cool slightly. Shred chicken with 2 forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings as desired.
