Ingredients

The following ingredients have 8 Servings
  • 2 large boneless skinless chicken breasts
  • 15 oz canned corn (1 can drained)
  • 15 oz black beans (1 can drained)
  • 10 oz Rotel diced tomatoes (1 can)
  • 8 oz red enchilada sauce
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp garlic salt
  • 1 cup chicken broth (optional)
  • rice (cooked, steamed)

Instruction

  • Place all ingredients into crock pot on high heat. Cook on high for 4-5 hours, until chicken shreds easily with a fork.
  • Shred both breasts into bite size pieces and spoon over cooked rice. Add about 1 cup chicken broth to the chili to make it a bit saucier. (Totally optional.)