1 ½ pounds chicken breasts boneless, skinless (or use thighs)
3 cups chicken broth
10 ounce can red enchilada sauce
15 ounce can black beans drained and rinsed
15 ounce can sweet kernel corn drained
1 can chopped green chilies 3.5 ounce
1 Tablespoon ground cumin
½ teaspoon garlic salt
1 Tablespoon minced onion
1 lime juiced
garnish tortilla strips cheddar cheese, sour cream, etc
In large slow cooker, add all ingredients. Turn on low and cook for 6-8 hours. Remove chicken and shred with two forks. Return to slow cooker.
Serve with tortilla strips, plain greek yogurt, fresh cilantro, and shredded cheddar cheese. ENJOY!
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