Preparation time: 10 minutes
Cooking time: 4 hours
Servings: 6


1 pound chicken thighs, skinless and boneless
2 tablespoons olive oil
1 yellow onion, chopped
1 garlic clove, minced
4 ounces canned green chilies, chopped
A handful cilantro, chopped
Salt and black pepper to the taste
15 ounces canned tomatillos, chopped
5 ounces canned garbanzo beans, drained
15 ounces rice, cooked
5 ounces tomatoes, chopped
15 ounces cheddar cheese, grated
4 ounces black olives, pitted and chopped


1. In your Slow cooker, mix oil with onions, garlic, chicken, chilies, salt,
pepper, cilantro and tomatillos, stir, cover the slow cooker and cook on
High for 3 hours

2. Take chicken out of the slow cooker, shred, return to slow cooker, add
rice, beans, cheese, tomatoes and olives, cover and cook on High for 1
more hour.

3. Divide between plates and serve.

Nutrition: calories 300, fat 11, fiber 3, carbs 14, protein 30