Ingredients
Units
Scale
- 2 pounds of chicken breast or 4 large chicken breasts, fresh or frozen
- 2 tablespoons butter
- 1 large onion cut into rings or half rings
- 1 – 4oz can of green chilies
- 1 – 8 oz tomato sauce
- 1 tablespoon prepared chopped garlic
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper
- 1 – 10 oz can of red mild enchilada sauce//////
- Topping of your choice
Instructions
- Coat the the inner pan of the Crock Pot with spray oil.
- Turn on the Crock Pot on high and add the 2 tablespoons of butter to melt.
- Cut chicken into 3 to 4 inch pieces.
- Add to the Crock Pot the onion rings.
- Add the can of green chilies, tomato sauce, minced garlic.
- Add the chicken on top.
- Next add on top of the chicken, cumin, chili powder, salt and pepper and enchilada sauce.
- Cook on low for 5 to 6 hours.
Notes
- I like to set my Crock Pot for 1 and a half hours on high and then 3 and a half hours on low. This is the setting I use if I am home and change my cooker’s setting.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Category: main dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 175600
