Crockpot Chicken Verde

• 3 lbs boneless skinless chicken thighs
• 32 ounces salsa verde (tomatillo salsa)
• 1 large onion, chopped
• 24 ounces pinto beans, drained and rinsed
• 16 ounces frozen corn
• 12 cup fresh cilantro, chopped

1. Place all ingredients except cilantro into slow cooker.
2. Cook on low for 6-8 hours, or until chicken shreds easily.
3. After serving, top with chopped cilantro.

chicken thighs, salsa verde, onion, pinto beans, corn, fresh cilantro

Taken from www.food.com/recipe/crockpot-chicken-verde-499481 (may not work)