2 boneless skinless chicken breasts
2 cups chicken stock
1 bottle Chocolate Enchilada Sauce
2 cans black beans, rinsed and drained
1 can fire-roasted diced tomatoes, with juice
1 can whole-kernel corn, drained
1 small can diced green chiles
2 cloves garlic, minced
1 white onion, peeled and diced
1 tsp. ground cumin
Salt, to taste
- Add all ingredients to slow cooker, stir to combine.
- Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily with two forks.
- Serve hot with cheese, sour cream, crumbled tortilla chips, salsa, or chocolate chipotle hot sauce. Enjoy!