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.