Pour Green Chile tomatoes and cilantro in slow cooker and stir. Submerge chicken breast. Cook for 4 hours on Low.
Once the chicken is tender take out and shred on cutting board. Using two forks against each other is a fast way to shred the breasts. Place chicken back in slow cooker and stir.
Serve shredded chicken with black beans, rice, shredded sharp white cheddar cheese, and tortillas. Additional sides can be included - sour cream, guacamole, lettuce, fresh tomato, and cilantro.
Great entertaining meal that does not take much time but makes a great presentation! Caution: The fire of the meal depends on the Green Chile you choose. My rule of thumb is make the meal to the known taste of the guest and provide hot sauce.
This recipe has been added to the following public cookbooks:
vicki's cookbook,
kfm542,
Good Eats,
Lara's Recipes,
Owen Cookbook Mexican
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