by Stephanie Dulgarian
What you'll need
- 1 lb chicken tenders
- 1 15 oz. can of corn (drained)
- 1 15 oz. can of black beans (drained and rinsed)
- 1 15 oz. can of petite diced tomatoes
- 1 10 oz. can red enchilada sauce
- 1 14.5 oz. chicken broth
- 2 cups of water
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 tsp. salt
- 1/4 tsp. black pepeer
- 1/4 cup chopped cilantro
How to make it
- Place all ingredients in slow cooker, mix together. Cook on low for 6 hours.
- Remove chicken tenders from crock pot, place on cutting board and shred with a fork. Once finished, place shredded chicken back into crock pot for about 30 more minutes.
- Serve hot, garnished with tortilla strips, cheese, avocoado, lime and/or cilantro.
