Ingredients:
1 lb of shredded, cooked chicken
1 15 oz can diced tomatoes
1 10 oz can enchilada sauce
1 medium onion chopped
1 4 oz can chopped green chile peppers
2 cloves of garlic minced
2 cups of H2O
1 14.5 oz can of chicken broth
1 tsp of cumin, chili powder, and salt
1/4 tsp black pepper
1 bay leaf
1 10 oz frozen corn
1 tbl chopped cilantro
Add everything to the crockpot (don't forget to add water because I didn't include that in the bag). I put in thawed, ubcooked chicken breast and then shred it just before serving. But you can cook it beforehand if you want. Might give it more flavor if you add it already cooked. Cook on low for 6-8 hours.
Serve with chips, avocado, cheese and salad.
Cookies:
Make the dough into fairly large balls. Bake at 350 for 10 minutes. They will be chewy. Bake longer if you are more of a crispy cookie type person...which is something I will never understand. :)
No comments:
Post a Comment