- This was a big hit with my hubby! The Boybarians tried it and like it too! So fast and so easy! I love the Crockpot!
- 1 pound cubed, cooked chicken
- 1 (15 ounce) can whole peeled tomatoes, mashed
- 1 (10 ounce) can enchilada sauce
- 1 medium onion, chopped
- 1 (4 ounce) can chopped green chile peppers
- 2 cloves garlic, minced
- 2 cups water
- 1 (14.5 ounce) can chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 tsp. oregano
- 1 tsp. cayenne pepper
- Salt and Pepper to taste
- 1 (10 ounce) package frozen corn
- Garnish:
- Tortilla Chips
- Cheese
- Sour Cream
- Avocado, sliced
Directions
- Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water, chicken broth, corn and seasonings. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
- Garnish with chips, cheese, sour cream, and avocado Enjoy!