- Average
- Average budget
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Ingredients
- 1 onion, chopped
- 4 frozen chicken breasts
- 1 15 oz can diced tomatoes, undrained
- 2 4oz cans chopped mild green chile peppers
- 1 15 oz can mild red enchilad sauce
- 2 cloves garlic, minced
- 1 14.5 oz can chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1 bay leaf
- 1/4 tsp black pepper
- 1 10oz pkg frozen corn
Preparation
Step 1
place the chopped onion in the bottom of the slow cooker.
Step 2
Layer the frozen chicken on top
add diced tomatoes, green chilie peppers, enchilada sauce, garlic, chicken broth, spices , and bay leaf
Step 3
cook on low 6-8 hours or until chicken has reached an internal temp of 165 degrees F.
Step 4
Remove bay leave
Step 5
remove chicken to a plate and shred
Step 6
return to slow cooker and stir in corn.