Ingredients
6 chicken tenders
1 (10 oz) can coconut milk
1 (12 oz) jar salsa verde
2 (14 oz) cans white beans, drained
2 (14 oz) cans white corn, drained
1 (4 oz) can diced green chiles
1 1/2 tsp cumin
1 tsp garlic
salt + pepper
juice of one fresh lime
Instructions
Place everything in the slow cooker and cook on low for 4-6 hours (or high for 2-4). Remove chicken, shred, and return to the slow cooker. Season with salt and pepper and extra lime if needed.
To cook in the instant pot, place everything in the instant pot, seal, and press the soup button. Cook for 30 minutes. I let it sit at warming for 15 minutes after. Removed chicken, shredded, then returned to pot. (If using frozen chicken tenders, add 5 min to cooking time)
