1 1/2 pounds boneless chicken, cooked and shredded
1 can (15 oz) whole tomatoes
1 can (10 oz) enchilada sauce
1 medium onion, chopped
1 can (4 oz) chopped green chilies
1 clove garlic, minced
2 cups water
1 can (14 1/2 oz) chicken broth
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 package (10 oz) frozen corn
1 TBSP dried chopped cilantro
tortilla chips
grated Parmesan cheese
Combine chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic in slow cooker. Add water, chicken broth, cumin, chili powder, salt, black pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low 6 - 8 hours, or on High 3 -4 hours. Remove and discard baby leaf.
Serve with tortilla chips and grated Parmesan cheese on top.
From the book Best Loved Slow Cooker Recipes, page 44.
1 comment:
I have to say, that our family eats this alot! I love it and its easy and, if you use canned corn instead of frozen you can make it with all food storage, ladies! Yeah, lets hear it for food storage! :) We also top it with fat free sour cream and a sprinkle of mozzarella cheese (not food storage:))
Post a Comment