Chicken Enchilada Stew
Guacamole and Tortilla Chips
Ingredients
- 1 lb boneless, skinless chicken breasts
- ½ cup chopped onion
- 1½ cups low-sodium chicken broth
- ½ (15-oz) can black beans, drained and rinsed
- ½ (14.5-oz) can fire-roasted diced tomatoes
- ½ (10-oz) can red enchilada sauce
- ½ (4-oz) can diced green chiles
- 1 cup frozen whole kernel corn
- 2 small cloves garlic, minced
- 1½ tsp ground cumin
- 1½ tsp chili powder
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Place all ingredients in a 3- to 4-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
- ½ (8-oz) container guacamole
- ½ (12-oz) bag tortilla chips
Side Dish Instructions
- Serve guacamole with tortilla chips.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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