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Crock-Pot Chicken Thighs in Enchilada Sauce

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Ingredients

  • 1 ( 14 ounce ) can diced tomatoes with chipoltle chiles
  • 1 ( 10 ounce ) can enchilada sauce
  • 1 cup frozen or canned corn
  • 1/2 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds boneless skinless chicken thighs
  • ( cut into bite-size pieces )
  • 3 Tablespoons chopped cilantro
  • 1/2 cup ( 2 ounces ) shredded pepper-jack cheese
  • garnish : chopped green onions
  • cooked rice
  • re-fried beans, if desired

Details

Preparation

Step 1

Combine the first 6 ingredients in crock-pot. Cook at low for 6-7 hours.
Add the cilantro and cheese and cook until the cheese has melted, about 15 minutes. Garnish with the green onions, and serve over cooked rice. Add re-fried beans on the side, if desired.

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