Ingredients

• 32 oz chicken broth or equivalent water and bouillon cubes
• 20 oz can enchilada sauce
• 15 oz black beans, drained and rinsed
• 1 cup water
• 1 lb. chicken thighs boneless skinless chopped up 
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp minced garlic or 2 garlic cloves minced
• 1 tsp chicken seasoning (adds deep flavoring)

Directions

• In a slow cooker, place all ingredients. 
• Cook on high 4 to 6 hours or 8 to 10 hours on low.
• Serve with toppings desired: liked cheese or crackers.