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Categories:
chicken breasts red onion garlic summer tomatoes BBQ sauce chicken broth salt fresh cracked pepper garlic cilantro Mozzarella cheese
Viewed: 46 - Published at: 6 years agoIngredients
- 5 whole Boneless, Skinless Chicken Breasts
- 1 whole Red Onion, Diced
- 5 cloves Garlic, Pressed
- 24 ounces, weight Frozen Corn (I Used Fresh That We Had Frozen Over The Summer, And It Was Amazing)
- 2 cans (14 Oz Each) Diced Tomatoes, Drained
- 1 cup BBQ Sauce (avoid Too Sweet Of One, Think Savory Spicy)
- 8 cups Chicken Broth
- 2 teaspoons Salt
- 3/4 teaspoons Fresh Cracked Pepper
- 1 teaspoon Garlic Powder
- 1 bunch Cilantro, Snipped
- Fresh Mozzarella Cheese, Shredded
Method
- In a large 6-7 quart slow cooker, place uncooked chicken breasts, diced onion, pressed garlic, corn, drained tomatoes and BBQ sauce. Add the chicken broth and seasonings.
- Put the lid on and cook on low for 5 hours before removing chicken breasts from the soup and shredding them. Return shredded chicken to the slow cooker and stir everything well. Continue cooking 30 minutes up to 1 additional hour.
- Serve with fresh shredded mozzarella cheese and snipped cilantro.
