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Ingredients
- 1 # boneless, skinless chicken breasts or thighs
- 30 oz diced tomatoes
- 10 oz mild enchilada sauce
- 4 oz chopped mild green chilies
- 1 qt chicken broth
- 2 15-oz cans of black or pinto beans
- 10 oz frozen corn
- 1/2 medium onion, chopped
- 1 T chopped fresh cilantro
- 1 t cumin, chili powder, and salt
- 1/2 t back pepper
Details
Servings 8
Preparation
Step 1
Place all ingredients into a 6qt slow cooker. Mix. Cook on low for 6-8 hours or on high for 3-4 hours
After a few hours, once chicken is thoroughly cooked, remove from pot, shred and return to pot for remaining cooking time. Add serving options per taste.
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