Slow Cooker Enchiladas

This one has quickly become a family favorite of ours. It is warm, filling, and perhaps the best part is my kids don’t complain when I make it! I adopted this recipe originally from another blog, but have found that I have made quite a few adjustments to it. You can throw this in the slow cooker and let it cook all afternoon. The slow cooker has easily become one of my favorite kitchen gadgets and secret weapons in the kitchen.

We like to have leftovers on hand for the next day’s lunches, so I always try to make a little extra! Each serving is about 1 cup.

1lb chicken breast

1/2 onion chopped

2 garlic cloves diced

1 T chili powder

1 T cumin

1 tsp oregano

1 28 oz box of tomatoes

1 small can of mild green chilies

1 1/2 c. dry faro

1 can black beans

Salt and pepper to taste

Shredded cheddar, green onions, avocados, and cilantro to top

Place the ingredients in the slow cooker in the order listed and cook on low for 4-6 hours or high for 2-3 (until chicken is cooked all the way through and mixture is heated). Top with your favorite toppings. We personally like cilantro, cheese, green onions, and avocado. You could also add in half of a can of pureed pumpkin as well to boost the veggie content (I am all about being a sneaky chef).