Crock Pot Chicken Tortilla (Printer-Friendly Version)

Savory slow-cooked chicken with corn, tomatoes, and spices, perfect for a cozy meal.

# Ingredients Needed:

→ Poultry

01 - 4 boneless, skinless chicken breasts

→ Vegetables

02 - 1 medium onion, diced
03 - 3 cloves garlic, minced
04 - 1 cup canned corn kernels, drained
05 - 1 (10 oz) can diced tomatoes with green chiles

→ Liquids

06 - 4 cups low sodium chicken broth
07 - 1 cup water

→ Seasonings and Sauces

08 - 1 (10 oz) can mild red enchilada sauce
09 - 1 packet taco seasoning (approx. 1 oz)
10 - 1 teaspoon chili powder
11 - Salt and black pepper, to taste

→ Toppings (optional)

12 - Shredded cheese, such as pepper jack
13 - Crunchy tortilla strips

# Step-by-Step Directions:

01 - Place chicken breasts in crock pot base. Season lightly with salt and black pepper. Add diced onion and minced garlic on top.
02 - Pour chicken broth and water over chicken and vegetables. Add corn and diced tomatoes with green chiles.
03 - Pour enchilada sauce into the crock pot. Sprinkle in taco seasoning and chili powder. Stir gently to combine.
04 - Cover and cook on low heat for 8 to 10 hours until chicken is tender.
05 - Remove chicken breasts carefully from pot. Using two forks, shred the meat finely. Return shredded chicken to crock pot and stir to combine.
06 - Cook soup an additional 15 minutes to incorporate shredded chicken fully. Serve hot with optional shredded cheese and tortilla strips.

# Helpful Hints:

01 - For a spicier variation, use medium or hot enchilada sauce.
02 - Can be prepared in the morning and left to cook while you are away.
03 - Freeze cooled leftovers in airtight containers for up to 3 months.

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