|1||pkg PERDUE® Fresh Boneless Skinless Chicken Thighs|
|4||cups chicken broth|
|1||jar (16-ounce) fire roasted salsa|
|1||can (14-ounce) black beans, drained and rinsed|
|1||cup fresh or frozen corn|
|1||box cooked yellow rice, for serving|
|1||cup pico de gallo or fresh salsa, for serving|
|1/2||cup sour cream, for serving|
|1/2||cup tortilla strips, for serving|
Into a slow cooker, combine the chicken thighs, chicken broth, fire roasted salsa, black beans and corn. Cook for 4 hours on high heat or 8 hours on low heat, until the chicken is cooked through and shreds easily. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F.
Remove the chicken thighs from the slow cooker and place on a cutting board. Using two forks, shred the chicken.
Return the chicken shreds back to the slow cooker and stir to combine.
To serve, place a scoop of yellow rice into a shallow soup bowl. Ladle Slow Cooker Enchilada Soup over the rice. Top with cheddar cheese, pico de gallo, sour cream and tortilla strips.
Cook 4 hours on HIGH or 8 hours on LOW