I found this original recipe on Sugar Free Mom's website. The first time I made it I fell in love with the flavors and I also left the sauce in with the chicken. But this time I made a few changes, like increasing the liquid amounts and adding a couple of extra spices and things I had on hand so I could use the sauce as enchilada sauce as well. Winner! Two in One Recipe! And now I have 4 pounds of shredded chicken and 4 jars of enchilada sauce - with very little prep time and the slow cooker takes care of the cooking. Easy Peasy! This will be excellent for so many meals.
4 pounds boneless, skinless chicken breasts (I used frozen)
1-29 oz. can tomato sauce
1 cup water
1 small can diced chilies
3 jalapeños (seeded and chopped)
1 cup cherry tomatoes (I had these on hand so I threw them in)
2 tablespoons dried onion flakes
1 tablespoon crushed aleppo pepper flakes
1 tablespoon minced garlic
2 teaspoons cumin
2 teaspoons coriander
3/4 tablespoon kosher salt (optional)
1/4 teaspoon pepper
1 -3 tablespoons chili powder
Place one cup of sauce on the bottom of the crock pot. Add the frozen chicken.
Mix all the rest of ingredients in a small bowl then pour over the chicken.
Cook on low 6-7 hours.
Remove whole breasts and shred chicken with your fingers or you can use 2 forks to separate the meat.
Use an immersion blender to purée the sauce in the slow cooker.
Place 1/2 cup of sauce on top of shredded chicken and mix well.
I divide up the shredded chicken and put some in fridge for meals, then put the rest in freezer bags for later meals.
I waited for the sauce to slightly cool and put it in bags to freeze and use as enchilada sauce. You can also can the sauce - but since I have not tried it I won't be able to give directions on how to do it.
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