Ingredients
- 2 cups chicken stock (preferably homemade)
- 1 1/4 cups red enchilada sauce (homemade or canned)
- 2 cans (14 ounces each) black beans (rinsed and drained)
- 1 can (14 ounce) diced tomatoes (undrained, fire-roasted)
- 1 can (15 ounce) whole-kernel corn (drained)
- 1 can (4 ounce) diced green chiles
- 2 cloves garlic, minced
- 1 white onion, peeled and diced
- 1/2 teaspoon ground cumin (adjust after tasting)
- 1 teaspoon salt (to taste, depends on saltiness of your broth)
- 1 pound boneless skinless chicken breast
- Optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips.
How to Make
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Step 1: Place all ingredients EXCEPT CHICKEN in the crockpot. Stir to combine. Taste and adjust salt and cumin, if needed.
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Step 2: Add chicken to the crockpot and cook for 3 to 4 hours on high heat or 6 to 8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.
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Step 3: Serve warm, with optional garnishes.
Tips & Variations
- Slow Cooker
We hope you enjoy this recipe!
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