Prep Time 15 min
Total Time 4 hr 45 min
Servings: 8
Ingredients:
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts
3/4 teaspoon salt
1/2 teaspoon pepper
2 cups water
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn, red and green peppers, drained
1 can (10 oz) Old El Paso™ enchilada sauce
1 large onion, chopped (1 cup) 1 can (4.5 oz) Old El Paso™ chopped green chiles
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 cup chopped fresh cilantro
4 cups tortilla chips, coarsely crushed
1/2 cup sour cream
- 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, broth,
tomatoes, corn, enchilada sauce, onion, green chiles, cumin and chili
powder.
- Cover;
cook on Low heat setting 4 hours or until chicken is tender. Remove
chicken from slow cooker to plate; shred using 2 forks. Return chicken
to slow cooker. Stir in cilantro. Cover; cook 30 minutes longer. Top
each serving with 1/2 cup crushed tortilla chips and 1 tablespoon sour
cream.