1 tablespoon olive or vegetable oil
1 lb boneless skinless chicken breasts
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups water
2 cups chicken stock
1 can petite diced tomatoes, undrained
1 can pinto beans, drained (or one can of whole kernel sweet corn, drained...or both)
1 can El Rio enchilada sauce (10 oz.)
1 can green chiles (4.5 oz)
1/2 teaspoon ground cumin
1 teaspoon chili powder
to garnish:
tortilla chips
sour cream
chopped avocado
Directions:
1. Spray 5-to-6 quart slow cooker with cooking spray. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken to skillet; sprinkle with salt and pepper. Cook 4 minutes, turning once, until browned on both sides. Place chicken in slow cooker. Add water, stock, tomatoes, beans and/or corn, enchilada sauce, green chiles, cumin and chili powder.
2. Cover; cook on Low heat setting for 6 hours. Gently remove chicken from slow cooker to plate; shred using 2 forks. Return shredded chicken to slow cooker. Stir and cover; cook 30 minutes longer. Top each serving with 1/2 cup crushed tortilla chips, 1 tablespoon of sour cream, and chopped avocado.
Makes 8 servings.
