- 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
- Blend chicken broth, tomatoes, chili powder, flour, garlic, cumin, oregano, salt, and cayenne pepper in a blender until smooth.
- Put chicken breast in bottom of a slow cooker; pour blended enchilada sauce over the chicken.
- 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.
04/07/2017
recipepes.com
Super Easy Slow Cooker Chicken Enchilada Meat, recipe
PT15M
PT1H
5
455 calories
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