Chili Verde Chicken

• 2 12 cups salsa verde
• 1 (4 ounce) canchopped anaheim chilies
• 3 boneless skinless chicken breasts
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can white beans, drained and rinsed
• hot cooked rice

1. Place 2 cups of the salsa verde in the Crock-Pot.
2. Stir in the chilies.
3. Add meat.
4. Cook on high for 4 hours.
5. Take meat out of Crock-Pot and shred.
6. Add back to Crock-Pot along with remaining 1/2 cup salsa and the 2 cans of beans.
7. Stir and cook on high for 30 more minutes.
8. Serve over rice.

salsa verde, anaheim chilies, chicken breasts, black beans, white beans, rice

Taken from www.food.com/recipe/chili-verde-chicken-233229 (may not work)