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Prep Time: 5 Minutes Cook Time: 240 Minutes |
Ready In: 245 Minutes Servings: 6 |
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Ran across this recipe the other day in an old cookbook I have. I put it in the crockpot this morning and I'm posting it here so that I can get the nutritional info. I hope my crew enjoys it, and I hope you do too!!! Ingredients:
1 1/2 lbs boneless skinless chicken breasts |
2 (10 1/2 ounce) cans enchilada sauce, pick your own heat level |
2 (15 ounce) cans kidney beans, undrained |
1 medium onion, diced |
1 cup celery, diced |
1 green pepper, diced |
2 (15 ounce) cans diced tomatoes |
2 teaspoons chili powder |
1 teaspoon cumin |
salt and pepper |
Directions:
1. Get out a large crockpot.
2. Dice onion, celery, and green pepper. Set aside for just a minute or two!
3. Pour enchilada sauce, beans and tomatos in crockpot. Add spices and diced veggies. Give it a stir!
4. Layer uncooked chicken breasts on top of mixture in crockpot, and season them with a little salt and pepper.
5. Put the lid on and turn the crockpot on -
6. Cook on low for 7-8 hours, or on high for 4 hours or so.
7. Pull the chicken pieces out of the crockpot and pull them apart a little bit if they didn't fall apart enough on their own. Add them back into the crockpot and give it a stir.
8. Ladle into bowls and top with a dollap of sour cream and baked Tostitos if you'd like!
9. Now EAT!
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