Slow Cooker recipe
1 – 1.5 lb schredded cooked chicken
1 – 2 cans (or 1 lb) diced tomato
1 can (10 oz) enchilada sauce
1 or 2 cans (4 oz) chopped green chiles
1 med onion, chopped
2 cloves garlic, minced
1 package frozen corn
1 can chicken broth
2 cups water
1 tsp cummin
1 or 2 tsp chilli power
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 Tbsp cilantro
1 avacado (optional)
1 lime (optional)
corn chips
Combine chicken, tomato, enchilada sauce, green chiles, onions, garlic.
Add water, broth, cummin, salt, pepper, chili powder. stir in corn and
cilantro. cover and cook on low 6-8 hrs or high 3-4 hrs.
Cut avacado into cubes and add last 15 minutes. Cut lime and add just
before you serve. Crush and sprinkle corn chips on top jwhile eating.
makes 6-8 servings
