5 Ingredients or Fewer

Two-Ingredient "I Have No Time for Dinner" Green Enchilada Chicken

April 14, 2015
2 Ratings
  • Serves 6-8
Author Notes

I feel slightly naughty putting 'this' type of recipe on here. Seriously? Two ingredients? From a CAN!?! I feel like I should turn in my foodie card (along with my Aleppo pepper, microplane grater and my great-grandmother's brisket roasting pan). I feel like the Canal House will call me up and cancel my subscription on principle. But I'm doing it anyway. This is seriously the easiest and best tasting chicken recipe that I've ever made that can be executed flawlessly every time AND can be done during soccer season. On a Tuesday. When one child has strep. And the husband is TDY. Born of desperation, a lack of anything resembling fresh ingredients in my fridge and an alarming lack of pride on my part. High gourmet food this is not. But it tastes great and is a snap to slap together. And if your life is anything like my life it will quickly turn into a mid-week staple. —Niknud

What You'll Need
  • 2 large cans Green Enchilada Sauce (mild, medium, hot, whatever - but pick a brand that's tasty and delcious. Although really, is there a green enchilada sauce that isn't tasty and delicious?)
  • 4-6 boneless, skinless chicken breasts
  • Fixings
  1. Place chicken breasts and 1 can of green enchilada sauce in the slow cooker. Walk away. Come back whenever. You really can't overcook it. (Caveat: don't go on vacation and leave your slow cooker running). I've left this on once for, like, 14 hours on account of being a scatterbrain. 6 hours should do it but really it doesn't matter - whenever you get back from work. No harm no foul.
  2. Remove the chicken and shred. Discard cooking liquid/used green enchilada sauce.
  3. Replace shredded chicken back in crockpot with a fresh can of green enchilada sauce and combine. Fight your second grader about the appropriate length of sentences on his writing homework while you let it heat through. The chicken will be done sooner than the homework.
  4. Serve with whatever fixings you like - cheese, sour cream, tortillas, the lone can of black olives you found behind the 40 boxes of mac and cheese in the pantry, slightly haggard looking cherry tomatoes you have left on your counter top (that last one was mine).

See what other Food52ers are saying.

  • Manhattan Tart
    Manhattan Tart
  • mrslarkin

Recipe by: Niknud

Full-time working wife and mother of two small boys whose obsessive need to cook delicious food is threatening to take over what little free time I have. I grew up in a family of serious cookers but didn't learn to cook myself until I got married and got out of the military and discovered the joys of micro-graters, ethiopian food, immersion blenders and watching my husband roll around on the floor after four servings of pulled pork tamales (with real lard!) complaining that he's so full he can't feel his legs. Trying to graduate from novice cooker to ranked amateur. The days of 'the biscuit incident of aught five' as my husband refers to it are long past but I still haven't tried my hand at paella so I'm a work in progress!

2 Reviews

Manhattan T. June 6, 2015
Thank Heavens for (my) people out there who can feel okay(-ish) calling a recipe a recipe if it doesn't contain random ingredients by the tens while busily making me feel less than adequate for utilizing my crockpot during the non-winter months (which, by the way, don't seem to exist in Southern California). Will I fold this into a tortilla? Hells to the yes. Will I feel EXCELLENT about the clean-up? See the aforementioned hells to the yes. Repeat.
mrslarkin April 14, 2015
seriously, where has this recipe been all my life??