300x600
Crockpot Enchilada Chicken
INGREDIENTS
2 pounds chicken breasts
1 tablespoon olive oil
salt and pepper to taste
1 cup black olives
2 bell peppers sliced
1 cup cheese shredded, optional
avocado, cilantro, or red onions to garnish, optional
Enchilada Sauce
2 cups chicken broth or vegetable broth
1 can tomato paste 6 ounces
2-4 tablespoons chili powder depending on heat of your powder
2 tablespoons cumin
1 tablespoon lime juice
1/2 teaspoon Mexican oregano
US Customary - Metric
INSTRUCTIONS
1. Heat a skillet over high heat, and add olive oil and chicken breasts. Season with salt and pepper, and brown both sides of each chicken breast.
2. Add chicken breasts into slow cooker.
3. In a bowl, add broth, tomato paste, spices and lime juice. Whisk until the mixture is smooth. Pour the enchilada sauce over the chicken.
4. Slow cook on low for 3 hours, or on high for 1 1/2 hours.
5. Add bell peppers, olives, and top with cheese, and then continue to cook for another hour on low, or 1/2 hour on high.
This article and recipe adapted from this site
0 Comments