Thursday, March 16, 2017

Ladies Who Link-March: Go-to crockpot recipe

With my family's busy schedules, my crockpot is definitely one of my favorite kitchen appliances!  I love being able to come home to a hot meal after a long day.  One of my favorite go-to meals is my chicken tortilla soup.  My girls call it "chicken chili".  

Chicken Tortilla Soup

1 pkg. of raw, boneless chicken tenderloins
1 15 oz. can of diced tomatoes
1 10 oz. can of enchilada sauce
1 medium onion, chopped
1 4 oz. can of green chile peppers
3 cloves of garlic
2-3 cans of chicken broth (depending on how much liquid you want)
1 pkg. taco seasoning

1 oz. bag of frozen corn

First, I lay the chicken tenderloins on the bottom of the slow cooker.  (I used tenderloins because they are smaller and easier to shred at the end, but boneless chicken breast works too.)  Then, I open everything else and pour it on top.  It is truly that easy!! Honestly, my 8 year old did most of the work with the can opener.

Cook it on high for 4-6 hours or on low for 6-8 hours.  About 30 minutes before serving, take the chicken out using a slotted spoon and shred it with 2 forks.  The chicken is so tender that this does not take long.  Serve with shredded cheese and sour cream.  My girls like to eat tortilla chips or corn chips with their soup.  It is delicious!  

1 comment:

  1. Sounds good! I usually make mine on the stove, but this is a great time saver, especially with the tenderloins.