CROCKPOT COOKIN': Enchilada Chicken with Avocado Corn Crema

I love boneless chicken breast. It takes on flavors so nicely and it is so easy to work with! It is always great in the Crockpot. Last weekend I wasn’t in the mood to make anything too crazy. I had recently purchased a bottle of Trader Joe’s Enchilada Sauce and I had been dying to try it! I decided to make shredded enchilada chicken in the Crockpot!  I served it atop rigatoni pasta with an avocado corn crema. The chicken had a nice kick to it but the crema cooled it right down. Who said you can’t have great Mexican food on the east coast?!

Enchilada Chicken

**Leftovers stored nicely in the refrigerator.

Ingredients:

Boneless Chicken Breast

Onion, 1, sliced and diced

Trader Joe’s Frozen Roasted Corn, 1/2 bag

Trader Joe’s Fire Roasted Tomatoes with Chiles, 1 can

Sweet Potato, 1, sliced and diced

Trader Joe’s Light Coconut Milk, 1/2 cup

Sea Salt, 1 teaspoon

Fresh Ground Pepper, 1 teaspoon

Cornstarch, 1 teaspoon with 2 teaspoons water, mixed (add at the very end of the cooking process to thicken the sauce)

Directions:

1. Place all of the ingredients into the Crockpot.

2. Cook on low for 8 hours, until the chicken shreds nicely between two forks.

3. About 30 minutes before cook time is over, shred the chicken and add the cornstarch mixture.

4. Allow the shredded chicken to cook in the sauce and thicken.

5. Once the timer goes off, serve immediately.

Avocado Corn Crema

**Don’t make this until 30 minutes before serving

Ingredients:

Avocado, whole, pitted and sliced

Canned Yellow Corn, 1/2 can, without juice

Trader Joe’s Light Coconut Milk, 1/4 cup

Fresh Squeezed Lemon Juice, 1/2 small lemon

Directions:

1. Place all of the ingredients into a Cuisinart Food Processor.

2. Blend until smooth.

3. Chill in the refrigerator until ready to serve.