Ingredients

900g  boneless, skinless chicken thighs

2 large sweet potatoes, unpeeled, cut into 2cm cubes

6 shallots, cut in quarters

1 473 ml jar tomatillo salsa (salsa verde)

2 cups low-sodium chicken broth

2 teaspoons ground cumin

1 teaspoon kosher salt

1 teaspoon  freshly ground black pepper

1 398ml can pinto beans or white beans, drained and rinsed

Sliced avocado, cilantro leaves, sour cream, and/or finely chopped onion (for serving; optional)

Directions

1. Preheat the slow cooker. Mix chicken, potatoes, shallots, salsa, broth, cumin, salt, and pepper in slow cooker. Cover and cook for about 4-5 hours on high or 6-7 hours on low. Shred chicken in the slow cooker with 2 forks and add beans during the last 30 minutes of cooking. Taste and season with salt and pepper, if needed. Serve topped with avocado, cilantro, sour cream, and/or onion, if using.