Another slow cooker recipe! I made this while my parents were here (hence there not being any new posts lately) and everyone LOVED it! My mom even asked me for the recipe. Nothing feels better than your mom asking for a recipe of something you made because no matter how hard you try, your cooking never seems to be as good as your mothers.
4 boneless, skinless chicken breast, cooked and shredded
1 can (14 1/2 ounces) stewed tomatoes, drained
2 cans (4 ounces each) chopped green chilies
1 can (28 ounces) enchilada sauce
1-14 1/2 ounce can chicken broth
1 cup finely chopped onion
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
3/4 teaspoon black pepper
1/4 cup minced fresh cilantro
1 cup frozen whole kernel corn
1 can black beans
1 yellow squash, diced
1 zucchini, diced
8 ounces cheddar cheese, shredded for garnish
8 ounces sour cream for garnish
1. Combine chicken, tomatoes, chilies, enchilada sauce, broth, onions, salt, cumin, chili powder, pepper, cilantro, corn, beans, squash, and zucchini in a slow cooker.
2. Cover and cook on low for 8 hours.
Note: you may think that the squash and zucchini will be mushy but the squash and zucchini held their shape nicely and were a delicious, yet healthy addition.