Ingredients

The following ingredients have 6 Servings
  • 1 pound chicken breasts
  • 1 medium onion, (diced)
  • 2 cloves garlic, (minced)
  • 15 ounce can chicken broth
  • 1 cup water
  • 15 ounce can corn, (undrained)
  • 15 ounce can diced tomatoes and green chiles (Rotel), (undrained)
  • 11 ounce can enchilada sauce
  • 1 packet taco seasoning
  • ½ teaspoon chili powder
  • salt and pepper, (to taste)
  • shredded cheese, (for topping)
  • crunchy tortilla strips, (for topping)

Instruction

  • Place chicken breasts in the bottom of a 5-quart crock pot.
  • Season with a bit of salt & pepper.
  • Add in diced onions and minced garlic.
  • Then pour in broth, water, corn, diced tomatoes and enchilada sauce.
  • Sprinkle with taco seasoning and chili powder and give it all a good stir.
  • Put the lid on and cook on low for about 8-10 hours.
  • About 15 minutes before serving, take the chicken breasts out and shred them using two forks. The chicken will shred very easily.
  • Then put shredded chicken back in pot and stir.
  • Let cook for additional 15 minutes. Then serve. Top with shredded cheese and crispy tortilla strips.