This recipe really couldn’t get any easier. And I love an easy recipe! Especially on a cold day like we’ve had lately. I’d rather have feet and feet of snow than bitter cold days in the single (and negative) digits!
3 raw boneless, skinless chicken breasts 1 (15 ounce) can diced tomatoes 1 (10 ounce) can enchilada sauce 1 medium onion, chopped 1 (4 ounce) can chopped green chile peppers 3 cloves garlic, minced 2 cups water 1 (14.5 ounce) can 99% fat-free chicken broth 1 TBSP cumin 1 TBSP chili powder 1 teaspoon salt 1/4 teaspoon black pepper 1 bay leaf 1 (10 ounce) package frozen corn 1 tablespoon chopped cilantro
Mix ALL ingredients together in crock pot. (I used frozen chicken breast) Cook on low for 6 hours. Shred chicken after about 5 hours. (or whenever, really) I then topped mine with some shredded cheddar cheese and ate it with tortilla chips. Enjoy!
P.S. I didn’t use bay leaf because I don’t have any. I think it was delicious! Actually, everyone in the house ate it with no problem.