Kay Quealy - Salt Lake City, UT
Here is my favorite crock-pot recipe, but it makes a lot so perhaps best for a crowd.
Ingredients
10 to 12 boneless chicken breasts
salt and pepper
1 package (Shillings) powdered enchilada sauce
1 6-ounce can tomato paste
1/2 C water OR 3/4 C white wine
2 C grated Jack cheese, to be added later
1/2 C sour cream, for garnish
1/4 C sliced green onions, for garnish
1 small can sliced ripe black olives, for garnish
Instructions
Mix the enchilada sauce, tomato paste and water or wine for sauce, set aside. (I often make double of the sauce so we have plenty.)
Salt and pepper each chicken breast as you layer chicken and sauce into the crock pot.
HINT: put a layer of sauce down first.
Cook on low (200 degrees) for about 6 hours.
Remove the chicken to a plate while turning the heat to high and adding the Jack cheese.
Put the chicken back into the sauce.
Serving
Serve over white rice with the garnishes of sour cream, green onions and olives.
(Served this way the rice will need that extra sauce I suggested.)
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