1 (16 ounce) can diced tomatoes with green chile peppers
2 (15 ounce) cans unsalted white beans, drained
1 (14.5 ounce) can low-sodium chicken broth
1 (14 ounce) can corn, drained
1 onion, chopped
½ teaspoon dried oregano
¼ teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground black pepper
3 skinless, boneless chicken breasts
Instructions
Mix green salsa, diced tomatoes with green chile 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 with 2 forks, 6 to 8 hours.
Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.