Crock Pot Green Chile Enchilada Chicken
- 4 boneless skinless chicken breasts
- 1/2 cup onions, chopped
- 1 28 oz can green enchilada sauce
- 1 10 oz can Rotel®
- 1 4 oz can diced green chilies
- 1 tsp garlic salt
- 1/2 tsp salt
- 1/2 tsp pepper
Turn 5-6 quart crock pot on high.
Add chicken, onions and season with garlic salt, salt and pepper.
Pour enchilada sauce, Rotel® and diced green chilies over chicken.
Cover and let cook on high for 6-8 hours, or low 8-10 hours, or until chicken falls apart easily.
Remove chicken from crock pot and put in a large bowl or plate.
Shred chicken with a fork.
Serving: 0g | Sodium: 0mg | Calcium: 0mg | Vitamin C: 0mg | Vitamin A: 0IU | Sugar: 0g | Fiber: 0g | Potassium: 0mg | Cholesterol: 0mg | Trans Fat: 0g | Monounsaturated Fat: 0g | Polyunsaturated Fat: 0g | Saturated Fat: 0g | Fat: 0g | Protein: 0g | Carbohydrates: 0g | Iron: 0mg