Ingredients

• 1.5 pounds boneless chicken breast halves
• 1 , 11 ounce
• 1 , 14.5 ounce
• 2 , 15 ounce
• 6 tomatillos , hulled and chopped
• 1 , 4 ounce
• 1 large onion , chopped
• 2 bays leaves
• 3 cloves garlic , minced
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoons salt , or to taste
• 0.5 teaspoons ground black pepper , or to taste
• 0.25 cups chopped cilantro
• 1 small zucchini , halved lengthwise and sliced
• 1 small yellow squash , halved lengthwise and sliced
• 1 cup sour cream
• 1 cup cheese
• sliced jalapenos , optional
• corn tortilla chips , optional
• lime slices , optional

Instructions

1. 1 Place chicken breasts in the bottom of the slow cooker and add corn, chicken stock or broth, enchilada sauce, tomatillos, chopped green chilies, chopped onion, bay leaves, garlic, ground cumin, chili powder, salt, and pepper.
2. 2 Cover and cook on Low for 3 hours.
3. 3 Add chopped cilantro, zucchini, and yellow squash; cover and cook an additional 3 hours on Low.
4. 4 Transfer chicken to a cutting board and shred the meat with two forks. Return chicken to the cooker and stir. When ready to serve, remove bay leaves and stir in sour cream.
5. 5 Top each bowl with 2 tablespoons shredded Monterey Jack cheese, and serve with corn tortilla chips, if desired. Sliced jalapeños and lime slices may also be added, if you like.

Nutrition per serving