2 large sweet potatoes, unpeeled, cut into 1" cubes (~2 pounds)
1 (16 oz) jar tomatillo salsa (salsa verde)
2 cups low-sodium chicken broth
2 tsp ground cumin
½ tsp kosher salt
1 tsp freshly ground black pepper
2 cans low-sodium pinto beans, drained, rinsed
Instructions
In a 7 quart or larger slow cooker, combine the chicken, potatoes, salsa, broth, cumin, salt, and pepper. Cover and cook until chicken shreds easily with a fork and sweet potatoes are tender, about 4 hours on high or 7-9 hours on low. Alternately, cook in a Dutch oven or large pot by bringing to a simmer and cook, covered, over medium-low heat until chicken shreds easily with a fork and sweet potatoes are tender, about 1½ hours.
Add beans during last 30 minutes of cooking. Shred chicken using 2 forks and return to slow cooker or pot; stir. Serve topped with avocado, cilantro, sour cream, and/or onion, if desired.