1 lb frozen chicken breasts (2-3)
1 15 oz. can Rotel tomatoes
1 10 oz. can red enchilada sauce
1 medium onion chopped
4 c. water (or combo of water and chicken broth)
1 tsp. cumin
1 tsp chili powder
1/4 tesp black pepper
1 bay leaf
1 10 oz. bag frozen corn
1 Tbs chopped cilantro (opt)
Place all ingredients in slow cooker. Cook on low 6-8 hours or high 3-4 hours. Take chicken out and shred then put back in. Serve with tortilla chips or strips, cheddar cheese and sour cream.
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