2 cans black or pinto beans or 1 lb dry beans, soaked and cooked according to package directions.
1 (10 oz) can green enchilada sauce
1 (4 oz) can diced green chiles
Directions
Place the roast, soup and broth in a slow cooker. Cook on low all day, 8-10 hours.
Add the salsa, beans, green enchilada sauce and chiles.
Stir and cook 1 hour more.
Serve with tortillas.
Notes
My husband doesn't like this with the beans so I save some for him without and add the beans for me. Also, I sometimes add more enchilada sauce because I like extra sauce to dip my tortilla in.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/slow-cooked-chile-verde/