Crockpot Enchilada chicken
4 chicken breasts
1 bell pepper
1 jalapeno, seeded
1 banana pepper, seeded
1/2 c onion, diced
2 cans old el paso mild enchilada sauce
2 chicken bouillon cubes
1 can black Beans, drained
3 cloves garlic, minced
Put all in crockpot, cook on low for 2-3 hours or untilchicken is done. Shred chicken and letsimmer without lid to thicken sauce. Serve over rice, in tortilla or toppedwith cheese, sour cream and diced tomatoes.
