Because you cannot have too many chili recipes. Or slow cooker recipes. Or one pot meals. Period.
This recipe serves four.
1 pound of boneless skinless chicken breasts
1 onion, chopped
1 (19 oz) can of enchilada sauce
1 (8 oz) can of tomato sauce
1 (10 oz) can of Rotel
1 (4 oz) can of chopped green chiles
1 (15 oz) can of chili beans (do not drain)
1 cup of chicken stock or water
3 tablespoons of chili powder
shredded cheddar to garnish
chopped cilantro to garnish
In your slow cooker, add in your chicken, onion, enchilada sauce, tomato sauce, Rotel, green chiles, beans, stock and chili powder. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. When you’re ready to serve, remove lid and shred your chicken right inside your slow cooker using two forks. Ladle soup into bowls and garnish with shredded cheddar and a sprinkle of cilantro.