Slow Cooker
Chicken Enchilada Stew
Guacamole and Tortilla Chips
Ingredients
- 2 lb boneless, skinless chicken breasts
- 1 cup chopped onion
- 3 cups low-sodium chicken broth
- 1 (15-oz) can black beans, drained and rinsed
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 1 (10-oz) can red enchilada sauce
- 1 (4-oz) can diced green chiles
- 2 cups frozen whole kernel corn
- 3 cloves garlic, minced
- 1 Tbsp ground cumin
- 1 Tbsp chili powder
- 2 tsp dried oregano
- 1 tsp salt
- ½ tsp pepper
Instructions
- Place all ingredients in a 5- to 7-quart slow cooker.
- Cover and cook on LOW 8 hours.
- Remove chicken from cooker; shred chicken with 2 forks, and return to cooker.
Side Dish Ingredients
- 2 ripe avocados, pitted
- 1 Roma tomato, diced
- ¼ cup chopped green onions
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp fresh lime juice
- 1 tsp salt
- 1 (12-oz) bag tortilla chips
Side Dish Instructions
- Mash avocados with a fork until smooth.
- Add tomato, green onions, cilantro, lime juice and salt, mixing well.
- Serve with tortilla chips.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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