1. In 5-5-1/2 quart slow cooker combine the tomatoes, 3/4 cup of salsa, cumin, garlic, salt and pepper. 2. Add chicken, peppers, and onion and stir to coat. 3. Cover and cook on High for 3-1/2 hours or LOW for 4-1/2 hours. 4. Remove chicken from slow cooker to cutting board and let cool slightly. 5. Strain mixture over a large bowl or measuring cup and set liquid aside. 6. Return vegetables to slow cooker; stir in black beans and corn. 7. Cover and cook on HIGH for 10 minutes. 8. Shred chicken and stir back into slow cooker with the remaining salsa and 1 cup of the remaining liquid (more if desired). 9. Mixture can be used in tacos, quesadillas, burritos, or frozen in batches for quick meals. ---------------------------------------------------------------------------
Nutrition
Ingredients
