Two-Ingredient I Have No Time For Dinner Green Enchilada Chicken
- 2 large cans Green Enchilada Sauce (mild, medium, hot, whatever - but pick a brand that's tasty and delcious. Although really, is there a green enchilada sauce that isn't tasty and delicious?)
- 4-6 boneless, skinless chicken breasts
- Fixings
- Place chicken breasts and 1 can of green enchilada sauce in the slow cooker. Walk away. Come back whenever. You really can't overcook it. (Caveat: don't go on vacation and leave your slow cooker running). I've left this on once for, like, 14 hours on account of being a scatterbrain. 6 hours should do it but really it doesn't matter - whenever you get back from work. No harm no foul.
- Remove the chicken and shred. Discard cooking liquid/used green enchilada sauce.
- Replace shredded chicken back in crockpot with a fresh can of green enchilada sauce and combine. Fight your second grader about the appropriate length of sentences on his writing homework while you let it heat through. The chicken will be done sooner than the homework.
- Serve with whatever fixings you like - cheese, sour cream, tortillas, the lone can of black olives you found behind the 40 boxes of mac and cheese in the pantry, slightly haggard looking cherry tomatoes you have left on your counter top (that last one was mine).
green enchilada, chicken breasts
Taken from food52.com/recipes/35247-two-ingredient-i-have-no-time-for-dinner-green-enchilada-chicken (may not work)