Prep Time:
20 mins
Cook Time:
6 hrs 30 mins
Total Time:
6 hrs 50 mins
Servings:
6
Ingredients
Directions
Rinse chicken breasts and pat dry. Place chicken into the bottom of a slow cooker. Add corn, tomatoes, chicken broth, enchilada sauce, onion, green chiles, cilantro, garlic, bay leaves, cumin, chili powder, salt, and pepper. Cover and cook on Low for 6 hours.
Transfer chicken to a large plate, then shred meat with two forks. Return shredded chicken to the slow cooker, stir to combine, and continue cooking for 30 to 60 more minutes. Discard bay leaves before serving.
Nutrition Facts (per serving)
| 186 | Calories |
| 3g | Fat |
| 23g | Carbs |
| 18g | Protein |
