Chicken Chili

3 Chicken breasts, skinless boneless

1/2 Onion, chopped

1 can Corn, drained

1 can Tomatoes with green chili peppers (Kuner)

2 cans White beans, lightly rinsed (Kuner)

1 can Chicken broth

1 jar Green Salsa

1/2 tsp Oregano

1/4 tsp Cumin

Salt and pepper to taste

Mix green salsa, diced tomatoes with green chili peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper together in a slow cooker. Lay chicken breasts atop the mixture.

Cook on Low until the chicken shreds easily with 2 forks, 6 to 8 hours.

Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.