SPEND THE DAY WITH ME | GOODWILL SHOP WITH ME & HAUL | COOK WITH ME // LoveLexyNicole

Hey friends!
Welcome back :) In todays video I take you through my morning routine. I share a weekly grocery haul, thrifting, and a yummy crockpot recipe. Give this video a thumbs up if you enjoy it and don't forget to hit that subscribe button.
Love,
Lexy

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Crockpot recipe:
-1 lb boneless skinless chicken breast
-1 tablespoon olive oil
-1 onion, chopped
-2 garlic cloves, minced
-1 teaspoon ground cumin
-1 teaspoon sea salt
-1 16 ounce jar enchilada sauce
-4 corn tortillas, cut into strips
-15 ounce can black beans, rinsed and drained
-4 ounces sharp cheddar cheese
-chopped fresh cilantro, for topping

optional for topping and serving:
-sliced avocado
-sour cream
- jalapeño

-Heat the oil in a skillet over medium heat. Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened and browned, about 5 minutes.
-Transfer to the slow cooker and add the enchilada sauce, and 1/4 cup water to the onion mixture and stir to combine. Fold in the beans until thoroughly coated.
-Nestle the chicken in. Season top of chicken with salt, pepper, garlic powder, and onion powder
-Cover and cook on high for about 3 to 4 hours or on low for about 6 to 7, until chicken is tender and cooked through. Shred the chicken in the pot with 2 forks.
-Add the tortilla strips and stir, then top with the cheese, cover the slow cooker, and cook 30 minutes or until the cheese has melted.

Once the cheese is melted, garnish with cilantro and optional toppings.
Serve over rice if desired and top with toppings.
ENJOY!


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