|1||pkg PERDUE® FIT & EASY® 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.
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.
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.
Cook 4 hours on HIGH or 8 hours on LOW