PIONEER WOMAN CROCK POT RECIPE RECIPES

Steps:

• Add oil, chopped onion, and garlic to a large sauce pot. Place over medium heat and sauté for 3–5 minutes to soften.Place chicken breasts in the pot along with cumin, chicken broth, and enchilada sauce. Bring to a boil, then lower heat and simmer for 15–20 minutes, until chicken is cooked through.Remove chicken from pot and place on a cutting board. Add corn, black beans, and salsa to the soup. Chop or shred the chicken breasts and place back into the pot. Stir well, and salt and pepper to taste.When ready to serve, ladle into soup bowls and sprinkle with fresh toppings.Note: Possible toppings include shredded cheese, sour cream, chopped scallions, chopped avocado, cilantro, and tortilla chips.

Steps:

• Add the chicken breasts to a slow cooker. In a bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes and some salt and pepper, then sprinkle over the chicken. Add the beans, celery, garlic, canned chiles, onions, bell peppers and jalapeno. Pour in the chicken broth, put the lid on and cook on low until the beans are cooked, the vegetables are soft and the flavors are combined, about 7 1/2 hours.
• Mix the milk with the masa and add to the slow cooker. Add the frozen corn straight from the freezer and continue to cook until the sauce has thickened, another 30 minutes.
•  Remove the chicken to a board and shred using 2 forks. Return to the slow cooker, then add the lime juice, sprinkle over the Monterey Jack cheese and stir to melt. 
• To serve: Ladle the chili into bowls and garnish with a dollop of sour cream, extra cheese and cilantro. Roll up warm corn tortillas and serve on the side of the bowl.