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© Meredith Corporation. All rights reserved. Used with permission.
Place chicken thighs in a slow cooker and top with green pepper and onion. In a blender, combine broth, salsa and 1 can of the beans (drained and rinsed). Puree until smooth. Add to the slow cooker, along with cumin and black pepper.
Cover and cook for 6 hours on High or 8 hours on Low. Uncover, and remove chicken thighs to a cutting board. Stir corn, the remaining can of beans (drained and rinsed) and cilantro into the slow cooker. Shred chicken and return to the slow cooker. Serve with tortilla chips, if desired.