COOK TIME 3 hours
TOTAL TIME 3 hours
Serves: about 6 servings
INGREDIENTS
- 2 large chicken breasts, raw and thawed
- 1 10oz can red enchilada sauce
- 1 14oz can black beans, rinsed and drained
- 1 14oz can corn, drained
- 1 4-7oz can diced green chiles
- 1 14oz can diced tomatoes, with juice*
- 1 14oz can chicken broth
- 1 TBS minced garlic
- 1 tsp salt
- Optional Toppings:
- chopped cilantro
- tortilla strips
- sour cream
- shredded cheese
- avocado
INSTRUCTIONS
- Add all the ingredients to the slow cooker and stir to combine.
- Cook on high for 3-4 hours, or on low for 5-6 hours (or until chicken is cooked through)
- Use two forks to shred chicken.
- Serve hot with toppings, if desired.
NOTES
*I like using fire roasted tomatoes, or diced tomatoes with green chiles (like rotel) for a little more flavor
source:http://lmld.org