2 lbs. boneless, skinless chicken thighs
3 (14 oz.) cans diced tomatoes with chilies and garlic, undrained
1 oz. pkg. taco seasoning mix
3 cups water
2 (15 oz.) cans white beans, drained and rinsed
Combine all ingredients in a 4-5 quart crockpot. Cover and cook on low for 7-9 hours or until chicken is tender and no longer pink. Stir well so the chicken breaks into small pieces.
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