Slow Cooker Chicken Enchilada Bowls
Author: Katie Serbinski
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
- 1.5 pounds Simple Truth boneless, skinless chicken breasts
- ½ red bell pepper, sliced
- ½ orange bell pepper, sliced
- ½ yellow bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, crushed
- 1 [15 ounce can] petite diced tomatoes
- 1-1.5 cups enchilada sauce [I used this one]
- Optional for serving: brown rice, cooked frozen corn, shredded cheddar cheese, tortilla chips, avocado, sour cream, hot sauce
- Add all ingredients to slow cooker. Cover and cook on low for 5-6 hours.
- Remove chicken and shred with two forks. Return to slow cooker and stir.
- Serve with brown rice and additional toppings based on your family’s preference!
Recipe by Mom to Mom Nutrition at https://momtomomnutrition.com/food-and-recipes/slow-cooker-chicken-enchilada-bowls/
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