Printable Recipe
Slow Cooker Chicken Enchilada Chili Over Rice
2 lbs boneless skinless chicken breasts
1 (15 oz) can corn, drained
1 (15 oz) can black beans, rinsed and drained
1 (10 oz) can diced tomatoes with green chilies, undrained
1 (10 oz) can red enchilada sauce
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic salt
Place all ingredients in a crock pot. Cover and cook on low heat for 5-6 hours. Shred chicken into bite size pieces. Serve over cooked rice. Top with cheese and cilantro, if desired.
Serves 6-8
Recipe adapted from Picky Palate
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