slow cooker Green Enchilada Chicken

• 4 boneless, skinless chicken breasts
• 1 can (10-12 ounces) green enchilada sauce
• 1 cup chicken broth
• 1 cup diced green bell pepper
• 1 cup diced onion
• 1 cup corn kernels (frozen or canned)
• 1 can (15 ounces) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1 cup shredded Mexican blend cheese (optional)
• Fresh cilantro, chopped (for garnish)
• Sour cream (for serving)
• Flour or corn tortillas (for serving)

Instructions:

1. Place the chicken breasts in the bottom of your slow cooker.
2. In a separate bowl, mix the green enchilada sauce, chicken broth, green bell pepper, onion, corn, black beans, cumin, chili powder, and garlic powder. Season with salt and pepper to taste.
3. Pour the mixture over the chicken breasts in the slow cooker.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender. Cooking times can vary depending on your slow cooker, so adjust accordingly.
5. About 30 minutes before serving, shred the cooked chicken using two forks. You can do this right in the slow cooker.
6. If desired, sprinkle the shredded cheese over the top of the chicken mixture and cover until the cheese is melted.
7. Serve the slow cooker green enchilada chicken in tortillas, topped with chopped cilantro and a dollop of sour cream.
8. Enjoy your flavorful green enchilada chicken!

Feel free to customize this recipe to your liking. You can add more or less of the ingredients to suit your taste. It’s a versatile dish that can be served in tortillas, over rice, or with a side of salad.