Slow Cooked Chicken Enchilada Chili over Rice

written by CrockPot Cooking | January 13, 2015

2 large boneless skinless chicken breasts
One 15 ounce can corn, drained
One 15 ounce can black beans, drained
One 10 ounce can Rotel Mild diced tomatoes
8 ounces (1 Cup) red enchilada sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic salt
1 Cup chicken broth (optional)

Cooked Steamed Rice

Place all ingredients into crock pot on high heat. Cook on high for 4-5 hours, until chicken shreds easily with a fork. Shred both breasts into bite size pieces and spoon over cooked rice.

You can add about 1 cup chicken broth to the chili to make it a bit saucier. Totally optional.