Slow Cooker Dinner To Beat The Heat

It’s hot.☀️Like 101 degrees hot. My house is cool & I would like to keep it that way, so it’s a slow cooker night! 

I love this badass machine. It does so much. One reeeeally important thing it doesn’t do is heat up my house. 😜 I also love that it’s non-stick. Well worth the investment! (I’ve had crappy slow cookers that everything sticks to- no thanks!)

Early this morning, I put 2 cut raw chicken breasts in the slow cooker with 1 small can of organic green enchilada sauce, 1 small can of organic red enchilada sauce, 1 cup of organic broth and one package of organic taco seasoning. Cover and cook on low for 8 hours.

Shred the chicken right in the slow cooker.

I love masa. I use it in my chili, among a lot of Mexican foods. I scooped out about 1/2 cup of the sauce into a bowl and added in 2 tbsp of masa. Mix it together and add it back into the slow cooker. Add in corn, olives and some shredded cheese. (I used 1 ear of corn that I sheared for each layer)

Layer on fresh corn tortillas on top. Press down lightly to mostly cover in sauce. 
Add on more cheese, olives and corn on top of the sauce covered tortillas. Put the lid back on the slow cooker and let cook for an additional 20-30 mins. 
After it’s cooked the additional 30 mins, I add on fresh green onion and serve with sour cream. Yum! 

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