Bbq-Chilada Chicken W/ Potatoes & Carrots |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
My sister-in-law made this one night with beef, but she said chicken is just as good. Really tastey, tangy, sweet with a little kick. Add the potatoes and carrots and serve over steamed rice. (I'm not sure why 'enchilada sauce' comes up as 'Black Pepper', but the calories worked about the same as the La Victoria Red Enchilada sauce...) Ingredients:
1 lbs chicken breast, boneless, skinless |
1 1/2 cups enchilada sauce (about 1 can) |
2 tablespoons bbq sauce |
2 red potatos, medium with skin, cut into large wedges |
1/2 cup carrots |
1/2 red onion, wedged |
3 cloves garlic |
Directions:
1. Spray Crockpot with cooking spray.
2. Place chicken in bottom of the pot.
3. Add potato wedges, carrots, onion, garlic cloves.
4. Mix enchilada and BBQ sauce in a small bowl and pour over chicken and veggies. Stir to coat.
5. Cook on low for 5-6 hours.
6. Serve over hot cooked rice.
|
|