How to make it

  • Spray a 4- to 5-qt. slow cooker with cooking spray. In the cooker blend the broth, enchilada sauce, refried bean, the chiles and tomatillos if using. Place chicken into the mixture; spoon sauce over. Cover, and cook on Low setting 7 to 8 hours.
  • Remove the chicken with a slotted spoon; set aside. Stir the beans and corn into the mixture. Increase heat to High. Cover, and cook for 5 to 10 minutes longer. Meanwhile shred the chicken and return to cooker. Cook until thoroughly heated through.
  • Serving ideas: top each bowl with shredded Mexican cheese blend, chopped cilantro and crushed tortilla chips.

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