Slow Cooker Enchilada Chicken
Lisa shares this easy-peasy recipe for slow cooker enchilada chicken, marveling at how versatile this dish is!
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Servings: 14
Ingredients
- 7 boneless skinless chicken breasts
- taco seasoning
- fresh ground pepper
- 28 ounces enchilada sauce
- 1 1/2 cup kernel corn
- 1 small can diced green chilis
- shredded cheddar cheese
- 3 green onions chopped
- fresh cilantro minced (optional)
Instructions
- Season raw chicken breasts generously with taco seasoning and fresh ground pepper; place into the slow cooker/crock pot.
- Pour enchilada sauce over top.
- Let cook on high for four hours.
- Shred the meat in the enchilada sauce using two forks, pulling it apart.
- Add kernel corn & green chilies; stir gently.
- Cook another 20-30 minutes before serving.
- Add green onions 5 minutes before you're about to serve.
- Top with cheese and cilantro (if desired) as you plate it.
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