Crock pot season is here!
Hip hip HOORAY!!!
I am a massive fan of “fix it and forget it.” Seriously…slow cookers could be one of God’s greatest inventions. The only extra thing this one requires is shredding the chicken before you serve it…but that literally takes 3 minutes because it’s so tender. I got the original idea for this recipe from my friend Catherine, but I’ve made some changes over the years and it’s now a family favorite. You know it’s good when your 18 year old AND your 11 year old have seconds! The best part (in my opinion) is that you can throw in frozen chicken breasts just in case you forgot to thaw them the night before! Sprinkle it with some cheese and sour cream and serve it with some corn bread and life is good.
6 chicken breasts–can be frozen
28 oz can crushed tomatoes
Lg 19 oz can red enchilada sauce
1 onion chopped
8 oz can chopped green chilies
5 cloves minced garlic
1 can corn
2 corn-cans full of water
5 chicken bouillon cubes
2 tsp cumin
2 Tbsp chili powder
1.5 tsp salt
1 tsp pepper
2 bay leaves
2 Tbsp chopped cilantro
Throw it all into the crock pot, cook on low for 7-10 hours, shred and serve it up!
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