Super Easy Slow Cooker Chicken Enchilada Meat
10 servings
Ingredients
2 cups chicken broth
1 (14.5 ounce) can diced tomatoes
⅓ cup chili powder
½ 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
Instructions
Step 1
Blend chicken broth, tomatoes, chili powder, flour, garlic, cumin, oregano, salt, and cayenne pepper in a blender until smooth.
Step 2
Put chicken breast in bottom of a slow cooker; pour blended enchilada sauce over the chicken.
Step 3
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.
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