Add the chicken thighs to the bottom of your slow cooker. 2 lbs. boneless, skinless chicken thighs
Top with the tomatillo salsa.
16 oz. tomatillo salsa/ salsa verde
Add in all of the remaining ingredients (except garnish ideas).
1 lg. sweet potato, peeled and cut into 1 inch cubes, 6 cups chicken broth (or vegetable broth), 1 (4 oz.) can diced green chiles, 1 (1.25 oz.) package white chicken chili seasoning mix, 2 (16 oz.) cans pinto beans, drained and rinsed, 2 (15.5 oz.)cans navy beans, drained and rinsed, 2 cloves garlic, minced, 1 tsp. cumin, salt and pepper, to taste
Gently stir to combine. Cover and cook on LOW for 6 hours or on HIGH for 4 hours.
Remove the chicken and place on a large cutting board or in a mixing bowl and shred. (Note: you can shred in the slow cooker, I just find it easier to shred it once it's out).
Return chicken to slow cooker and stir.
Taste and adjust salt and pepper if desired and serve with desired toppings! Enjoy!
Garnish ideas: cilantro, avocado, Mexican cheese, sour cream, finely chopped onion, green onions.