Description

While at work or play, this one pot meal can be cooking dinner for your whole family. First, cook the chicken in the sauce. When returning home, shred the chicken, stir in tortilla strips, add cheese and olives, stir and cook for another hour, then serve!

Ingredients

• 1 1/2 lb. boneless skinless chicken breasts, raw
• 28 oz. can Red Enchilada sauce
• 10 corn tortillas, cut into strips
• 3 c. grated Cheddar cheese, divided
• 3.8 oz. can black olives, divided

Steps

1. Place a slow cooker liner in a 6 quart slow cooker for easy clean up.
2. Put chicken breasts and enchilada sauce in slow cooker. Cook on for High 4 hours or on Low for 8 hours.
3. Shred chicken with 2 forks on a cutting board; place back into the slow cooker.