Sunday, December 4, 2011

Southwest Crock Pot Chicken

Southwest Crock Pot Chicken

1 can Enchilada Sauce
1 12 oz can tomato paste (bigger or smaller is fine)
pepper to taste
2 cups water
1 tsp minced garlic
2 tsp chili powder
3-4 chopped green onions
1 15-18 oz Plain Greek Yogurt
1-2 cups 2% shredded cheddar or colby jack
3-5 chicken breasts (thawed or it will become to watery)
2 cups frozen corn
Egg Noodles or brown rice

We top with hot sauce or additional salsa

In a crock pot combine first 7 ingredients, cook on low for 5-6 hours or until chicken is done, take chicken out and shred, add Greek Yogurt, cheese  and corn and add chicken back into the crock pot, continue cooking until cheese is melted

Serve on whole wheat egg noodles or brown rice

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