1 lb boneless skinless chicken thighs and/or breasts
1 can (10-oz) diced tomatoes with green chilies, undrained
1 cup chicken broth (reduced-sodium is best to use)
3/4 cup chopped onion
1 1/2 tsp ground cumin
1 tsp dried oregano
nonstick cooking spray
Spray inside of slow cooker with the cooking spray.
Place one can of the beans in the cooker and mash with the back of a wooden spoon until smooth. Add remaining ingredients to the cooker. Stir to blend.
Place lid on cooker and cook on low for 8 hours or on high for 4 to 5 hours.
At the end of cooking time, remove the chicken pieces to a cutting board and carefully dice or shred. Return chicken to the cooker, stir to blend in well and serve.
Note: This is my version of a recipe I saw on Ready Set Eat.