Tuesday, August 26, 2014

Easy Crock-Pot Enchilada Chicken


1 1/2 - 2 c. Enchilada sauce (I used one from William Sonoma)
1 1/2 c. chopped green pepper
1 pkg. chicken thighs, boneless, skinless

Place the chicken in the bottom of your crock-pot, and pour the sauce on top (do not add the green pepper yet). Cook on low for 6-8 hours. Remove the chicken and shred with two forks, place back into the crock pot, add the green pepper and stir everything together. Cook for an additional 15 minutes.

I served the chicken on top of a mixture of brown rice, cubed Colby-Jack cheese, and a TON of cilantro. It was a perfect combination that took care of the dairy and a grain. We also added a side of chopped broccoli.

This recipe is also good with noodles, and a small amount of white cheddar cheese grated on top.

No comments: