Nice easy slow cooker meal. Dump all of your ingredients in the crock pot and it's ready for dinner later! I had an extra half an onion and a green pepper from another recipe, so I through that in there as well. I also saved the cilantro for topping. I ran across salad topper tortilla strips at the store, so I topped with those. I would suggest using regular tortilla chips for more flavor.
- (1 lb shredded chicken) 1/4 Chicken
- (15 oz can) Whole Peeled Tomatoes / Crushed Tomatoes
- (10 oz) Enchilada Sauce
- (1 chopped) Medium Onion
- (4 oz chopped (comes in a can)) Green Chile Peppers
- (2 cloves minced / 2 tsp) Garlic
- (2 cups) Water
- (4 cups) Chicken Broth
- (1 tsp) Cumin
- (1 tsp) Chili Powder
- (1 tsp) Salt
- (1/4 tsp) Pepper
- (1) Bay Leaf
- (1 package frozen or 10 oz) Corn
- (1 Tbsp chopped) Cilantro
- Tortilla Chips
Combine all ingredients in the slow cooker except for the tortillas. Cover and cook on low for 6-8 hours or high for 3-4 hours.
To serve, put tortilla chips on the top, or make your own by baking tortillas in the oven with some olive oil.
If you want to prep this in advance for a freezer meal, put all ingredients except for the broth in a container or ziploc freezer bag and freeze. When ready to cook, dump the bag into the crockpot and add the chicken broth and cook.