We have been saying we are going to make more slow cooker recipes for years. EVERY time we do, the recipe is delicious. I guess food doesn't like to be rushed! SLOW and LOW for meats is always a winning formula and this time is no different. The seasoning is delicious and hits the spot when you are craving those incredible classic Mexican spices. This is a very filling soup and is delicious with buttered english muffin, baked pita chips, or our jalapeno corn bread.
Active time: 20 mins Total time: 6 hours and 20 mins Yields 4-6 servings
1 10 oz. can Old El Paso Enchilada Sauce (or salsa which we often use)
1 14.5 oz. can chicken broth
1 10 oz. can diced tomatoes and green chili
1 1/2 tsp cumin powder
1 cup frozen corn
2 jalapenos, deseeded and diced small
1 cup cilantro, finely chopped
1 cup diced red pepper
1 cup diced yellow or white onion
1 tsp chili powder
1 tsp onion powder
1/4 cup scallions sliced
3 cloves garlic, crushed
3 boneless skinlesschicken breasts, each quartered
Salt to taste
(all optional but highly recommended):
Shredded cheese (cheddar)
Add all ingredients in to the slow cooker and stir together.
Set slow cooker on 4 or 6 hour setting and let cook (or low-for 6 hours-this will depend on your settings.)
One to two hours before cooking time is finished, use two forks to shred the chicken. YUM!
Serve with toppings of your choice!
LET US KNOW WHAT YOU THINK :)