Prep 5 mins
Cook 6 hrs
A crockpot favorite that can be added to enchiladas, tacos, burritos, or nachos
- 1 boneless skinless chicken breast
- 1 (10 ounce) can green enchilada sauce
- Place chicken breast in the crockpot. Pour green enchilada sauce over the chicken. Cook covered on high for 4 hours. Flip chicken. Cook on low for an additional 2 to 4 hours. Shred chicken with fork to use as a filler in Mexican dishes.
Made this filling for dinner as I needed something simple with minimal cleanup. We used the chicken to top nachos. The chicken was very moist and flavorful. And I love the fact that it does not contain cream of chicken/mushroom soup or sour cream. Everyone seemed to really enjoy dinner...even my daughter who isn't a big fan of chicken. It is definitely a recipe I will keep on hand. Thanks for sharing Maureen. Made and reviewed for Spring 2011 PAC.