1 ½ – 2 large boneless, skinless chicken breasts
1 (24 oz) can whole peeled tomatoes, mashed
1 (10 oz) can enchilada sauce
1 yellow onion, chopped
1 (4 oz) can chopped green chile peppers
2 cloves garlic, minced
4 cups water
2 teaspoons chicken bouillon
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
Crumbled tortilla chips
cream (sour or Mexican)
shredded cheese (cheddar or Mexican mix)
Instructions:
Place chicken, tomatoes, enchilada sauce, onion, green chiles, garlic, water, chicken bouillon, and spices into a freezer bag.
Write on the bag:
Dump contents of the freezer bag into your crock pot.
Cover, and cook on high for 4 to 6 hours or low for 6 to 8 hours
When it’s done remove chicken and shred with 2 forks. The smaller the better since you can’t really cut up your soup.
Source: SavingYouDinerO
1 (24 oz) can whole peeled tomatoes, mashed
1 (10 oz) can enchilada sauce
1 yellow onion, chopped
1 (4 oz) can chopped green chile peppers
2 cloves garlic, minced
4 cups water
2 teaspoons chicken bouillon
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
Crumbled tortilla chips
cream (sour or Mexican)
shredded cheese (cheddar or Mexican mix)
Instructions:
Place chicken, tomatoes, enchilada sauce, onion, green chiles, garlic, water, chicken bouillon, and spices into a freezer bag.
Write on the bag:
Dump contents of the freezer bag into your crock pot.
Cover, and cook on high for 4 to 6 hours or low for 6 to 8 hours
When it’s done remove chicken and shred with 2 forks. The smaller the better since you can’t really cut up your soup.
Source: SavingYouDinerO