Slow Cooked Chicken Enchilada Chili ✔+

From: Picky Palate

• 2 large boneless skinless chicken breasts
• One 15 ounce can corn, drained
• One 15 ounce can black beans, drained
• One 10 ounce can 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 or tortilla. You can also add about 1 cup chicken broth to the chili to make it a bit saucier. Totally optional.

Makes 8 servings