Super Easy Slow Cooker Chicken Enchilada Meat
Recipe by Kari Shifflett from allrecipes.com
Dinner 8 Hr. 15 Mins.
Ingredients
10
10 servings
- •2 cups chicken broth
- •1 (14.5 ounce) can diced tomatoes
- •⅓ cup chili powder
- •½ cup all-purpose flour
- •1 clove garlic
- •2 teaspoons ground cumin
- •1 teaspoon oregano
- •1 teaspoon salt, or to taste
- •1 pinch cayenne pepper, or more to taste (Optional)
- •4 skinless, boneless chicken breast halves
Instructions
- Blend chicken broth, tomatoes, chili powder, flour, garlic, cumin, oregano, salt, and cayenne pepper in a blender until smooth.
- Put chicken breast in bottom of a slow cooker; pour blended enchilada sauce over the chicken.
- Cook on Low 8 to 9 hours (or 4 to 6 hours on High). Shred the chicken with 2 large forks and stir into the sauce.
Nutritional Facts
Per 10 servings
- Calories: 93
- Carbohydrate: 9g
- Fat: 2g
- Fiber: 2g
- Protein: 10g
- Sugar: 1g
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