The green salsa in this recipe is a big part of the flavor profile, so buy a good brand.
Serves 4-6
Adapted from Epicurious. The photo is theirs.
Ingredients
4 boneless chicken breasts
2 large sweet potatoes, peeled and cut into 1" chunks
1 16-ounce jar green salsa
2 cups chicken broth
2 Tbl. ground cumin
1/2 tsp. chile powder (or more to taste)
2 tsp. kosher salt
2 cans pinto beans, drained and rinsed
Optional Toppings:
Sour cream
Grated cheddar cheese
Minced cilantro
3 scallions, chopped
Avocado slices
1 lime, cut into 4 wedges
Instructions
Layer the chicken (left whole), sweet potatoes, salsa, broth, cumin, chile powder and salt in the slow cooker. Cover the pot and heat on the low setting for 6 hours (it's okay to keep it on the "warm" mode after the 6 hours is done).
Add the pinto beans and cook for 30 minutes more on the low setting.
Using two forks, shred the chicken and gently stir the ingredients together, being careful not to mash the sweet potato pieces. Taste and add more of the spices if needed.
Serve with toppings on top or on the side, and a lime wedge for individual squeezing.
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