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Slow Cooker Chicken 3 Ways

An easy recipe that you can get two meals from. Use the chicken meat for tacos, over rice and for enchiladas. Or serve chicken breasts one day and tacos with the leftovers. You can even use the left overs for a soup. We share tips for creating multiple meals from this recipe.
Prep Time 15 minutes
Cook Time 6 hours
Servings 6
Author Theresa Huse

Ingredients

  • 6  large skinless boneless chicken breasts can make up to *8-9 in larger slow cookers.
  • 1 can fire roasted tomatoes 14.5 ounces
  • 1 small can enchilada sauce 10 ounce We like green sauce like Las Palmas
  • 1 can of diced green chilies 4 ounce We like Ortega
  • 2 cups chicken broth organic
  • olive oil 2 tbsp.
  • 1 onion peeled and chopped
  • 1 red pepper seeded and chopped
  • 1 garlic clove
  • Spices are salt pepper and 2 tsp. oregano.

Instructions

  1. Add your olive oil to your slow cooker about 2 tbsp.
  2. Next add your chicken breasts layer as needed.
  3. Top with chopped onion, red pepper and garlic.
  4. Add in your chicken broth, fire roasted tomatoes and half the can of diced green chilies.
  5. Add your spices, dash of salt, about 1/2 tsp. pepper and 2 tsp. oregano.
  6. Cook on high 4-6 hours until your chicken is fully cooked to temp.165 degrees and falls apart easily.

Recipe Notes

Seed your red pepper. Use a pepper type that your family will enjoy. Some are hotter than others. Optionally, you can leave it out. If you like less spicy use regular diced tomatoes.
If making enchiladas be sure to pick up Mexican Shredded 3 Cheese (or shred your own) and 1 large 28. ounce can of green or red sauce. Then follow directions from the link on this post, if you steps.