Ingredients
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3 Cloves Garlic
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2 Teaspoons Ground cumin
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1 Teaspoon Chili Powder
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1/2 Teaspoon Salt
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1/2 Teaspoon Ground Black Pepper
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1/4 cup Cilantro
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1 Small zucchini
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1 Crookneck squash (yellow squash)
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1 cup Sour Cream
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1 cup Monterey Jack cheese
Directions
Steps
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1
Done
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Along with the chicken breasts, add the corn, enchilada sauce, chopped onion, chopped green chilies, bay leaves, garlic, ground cumin, chili powder, salt, and pepper to the slow cooker. |
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2
Done
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Cover and cook on low for 3 hours. |
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3
Done
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Add the chopped cilantro, zucchini, and yellow squash. Simmer for a further three hours on Low with a cover on. |
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4
Done
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Transfer the chicken to a cutting board and shred the meat with two forks. In the cooker, give the chicken another stir. Just before serving, remove the bay leaves and stir in the sour cream. |
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5
Done
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Top each dish with 2 teaspoons of shredded Monterey Jack cheese, and serve with corn tortilla chips if you'd like. You can also add jalapeño and lime slices, if desired. |
