1 pound chicken, cooked and shredded
1 can (15 oz) crushed or petite tomatoes
1 can (14.5 oz) chicken broth
1 can (10 oz) enchilada sauce
1 can (4 oz) chopped green chilies*
1 can (15 oz) whole kernel corn, undrained
1 medium onion, chopped or 1/2 cup dry minced onion
1-2 cloves garlic, minced
1 tsp chili powder
1 tsp ground cumin
1 tsp salt
1/2 tsp pepper
1 Tbsp dried chopped cilantro (I used fresh)
Combine all ingredients in slow cooker. Cover and cook on high heat 4-6 hours or on low heat 8-10 hours. Serve with tortilla chips, sour cream and Monterrey Jack cheese.
*I didn't have green chilies in my cupboard, so I used tomatoes with green chilies and the spice was just about right for us. If you like to heat things up a bit more, you could add more chilies to your liking.
5 comments:
Since this will be in the crock pot so long, couldn't you use raw cubed chicken and it would cook in the crock pot? What do you think?
Totally. In fact, if you wanted the chicken to hold together, you'd almost HAVE to do it that way I think.
Oh, this looks good. It seems like you wouldn't even have to cook it in a slow cooker, but it would add to the flavor. mmm. We'll be trying this--I needed another quick recipe. Thanks.
Tay,
Well your going to have to teach me how to can chicken. This is something I will have to do when chicken is on sale.
This recipe looks delicious yum yum. I think I will make it this week even though Brooks doesn't like soup. This looks to good to pass up.
This was delicious. I added a can of black beans and used hominy instead of corn. If using raw chicken, you could put it in frozen or thawed and cook it right in the slow cooker. If adding precooked, leftover, or rotisserie chicken, I would add it in the last hour so it takes on the flavors but doesn't break down too much. I garnished each bowl with shredded cheese, avocado, fresh cilantro and a squeeze of lime juice. I served it with Grilled Bread with Zesty Lime Butter (see recipe in March 2009 archives). Great open and dump recipe!
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