Monday, December 8, 2014

Slow Cooker Chicken Enchilada Chili Over Rice

I love meals like this. Just throw everything in the crock pot and let it cook all day. When you're ready to eat, there's not much to do. So easy and so delicious!

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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