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.