- Average
- 10 mins
- 240 mins
- Average budget
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Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 15 oz. can of sweet whole corn kernels, drained
- 1 15 oz. can of diced tomatoes, drained
- 5 cups chicken stock
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1 serrano pepper, de-seeded, de-veined, and chopped
- 2 cloves of garlic, minced
- 1/2 tsp. chili powder
- 2 tsp. ground cumin
- 1 1/2 tsp. kosher salt
- 1 tsp. pepper
- Monterey jack cheese, shredded
- Tortilla strips
Preparation
Step 1
In the insert of your crockpot, add all ingredients except cheese & tortilla strips. Stir around in crockpot to make sure seasonings are well mixed.
Step 2
Cook on high for 4 hours or low for 8 hours.
Step 3
Prior to serving, remove chicken breasts with tongs and put into the bowl of a stand mixer. Using the paddle attachment, on low speed, shred the chicken.
Step 4
Place back in the slow cooker, stir around to distribute evenly.
Step 5
Serve hot topped with cheese and tortilla strips.