Chicken Enchilada Casserole

This Slow Cooker Chicken Enchilada Casserole will change your life! Throw everything in your slow cooker and in only 3 hours dinner is served.

 

INGREDIENTS

 

1.5 lbs. boneless skinless chicken breast

15 oz. canned pinto beans strained and rinsed

2 cups minute brown rice

1 large green pepper chopped

1 large yellow pepper chopped

1/2 large yellow onion chopped

1 tablespoon minced garlic

3 cups enchilada sauce

1/2 tablespoon Frank’s hot sauce or apple cider vinegar

salt to taste

1 cup water

 

DIRECTIONS

 

1. Place all ingredients for the chicken enchilada casserole into your slow cooker. Mix well and make sure chicken and rice are submerged under all wet ingredients.

 

2. Cover slow cooker and cook on high for 3-4 hours OR cook on low for 6-8 hours.

 

3. When the chicken is fully cooked, remove chicken from the slow cooker and cut into small chunks. Place back into your slow cooker and mix.

 

4. Serve with Greek yogurt, avocado, cheese, or any topping of your choice!

 

Enjoy!!