Cook Time: 15 mins
Total Time: 8 hrs 15mins
Servings: 10
2 cups chicken broth
1 (14.5 ounce) can diced tomatoes
1/3 cup chili powder
1/2 cup all-purpose flour
1 clove garlic
2 teaspoons ground cumin
1 teaspoon oregano
1 teaspoon salt, or to taste
1 pinch cayenne pepper, or more to taste (optional)
4 skinless, boneless chicken breast halves
Directions
- Blend chicken broth, tomatoes, chili powder, flour, garlic, cumin, oregano, salt, and cayenne pepper in a blender until smooth.
- Put chicken breast in bottom of a slow cooker; pour blended enchilada sauce over the chicken.
- Cook on Low 8 to 9 hours (or 4 to 6 hours on High). Shred the chicken with 2 large forks and stir into the sauce.