Ingredients
- 2 large chicken breasts raw and thawed
- 1 10 oz can red enchilada sauce
- 1 14 oz can black beans rinsed and drained
- 1 14 oz can corn drained
- 1 4-7 oz can diced green chiles
- 1 14 oz can diced tomatoes or Rotel with juice*
- 1 14 oz can chicken broth
- 1 TBS minced garlic
- 1 tsp salt
Optional Toppings:
- chopped cilantro
- tortilla strips
- sour cream
- shredded cheese
- avocado
Instructions
- Add all the ingredients to the slow cooker and stir to combine.
- Cook on high for 3-4 hours, or on low for 5-6 hours (or until chicken is cooked through)
- Use two forks to shred chicken.
- Serve hot with toppings, if desired.
Nutrition (6 servings)
Calories: 246kcal | Carbohydrates: 30g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 1768mg | Potassium: 796mg | Fiber: 7g | Sugar: 5g | Vitamin A: 482IU | Vitamin C: 25mg | Calcium: 66mg | Iron: 3mg
