Ingredients Original recipe yields 8 servings Ingredient Checklist 4 cups chicken broth 2 (15 ounce) cans black beans, drained 2 (10 ounce) cans diced tomatoes with green chile peppers 1 (12 fluid ounce) can pale ale 1 (10 ounce) package frozen corn 1 (8 ounce) package red enchilada sauce (such as Frontera®) 1 onion, diced 1 (1.25 ounce) package taco seasoning 1 jalapeno pepper, seeded and diced 1 pound frozen chicken breasts 1 bunch cilantro, chopped Directions Instructions Checklist Step 1 Mix chicken broth, black beans, diced tomatoes, pale ale, corn, red enchilada sauce, onion, taco seasoning, and jalapeno pepper together in a slow cooker. Add whole chicken breasts. Step 2 Cook on Low until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), 5 to 6 hours. Remove chicken and shred using 2 forks; stir back into the slow cooker. Continue cooking, 1 to 2 hours more. Step 3 Stir cilantro into the slow cooker. Cook on Low until flavors combine, about 15 minutes. Add All Ingredients To Shopping List
