To the bowl of a 5-6 quart slow cooker, add whole uncooked chicken breasts, vegetables, beans, salt, pepper, chicken broth and enchilada sauce. Cook on high for 4 hours. Remove chicken, shred and return to slow cooker. Stir in heavy cream. Cover and continue cooking on high for an additional 30 minutes.
Divide among bowls, topping with cheese, onions and tortilla strips.
Notes
Recipe yields roughly 8-10. An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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