Super Easy Slow Cooker Chicken Enchilada Meat |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This is our busy family's go-to recipe for delicious chicken meat that can be used to make enchiladas, tacos, burritos, nachos, even over rice and beans. So easy to prepare, and the enchilada sauce is to die for. I normally put this together at lunch and serve it after work. Use in your favorite Mexican recipes. Pork or beef can be substituted for the chicken. Ingredients:
2 cups chicken broth |
1 (14.5 ounce) can diced tomatoes |
1/3 cup chili powder |
1/2 cup all-purpose flour |
1 clove garlic |
2 teaspoons ground cumin |
1 teaspoon oregano |
1 teaspoon salt, or to taste |
1 pinch cayenne pepper, or more to taste (optional) |
4 skinless, boneless chicken breast halves |
Directions:
1. Blend chicken broth, tomatoes, chili powder, flour, garlic, cumin, oregano, salt, and cayenne pepper in a blender until smooth.
2. Put chicken breast in bottom of a slow cooker; pour blended enchilada sauce over the chicken.
3. Cook on Low 8 to 9 hours (or 4 to 6 hours on High). Shred the chicken with 2 large forks and stir into the sauce.
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