1 (5 ounce) can chicken broth
2 cups water
1/4 cup olive oil
2 tablespoons red wine vinegar
1 pound cubed chicken breast meat
2 eggs
1 tablespoon salt
1 teaspoon onion powder
1/2 cup diced green bell pepper
3 cloves garlic, chopped
1/2 teaspoon chili powder
1 (28 ounce) can refrigerated or non-fat sour cream
1/2 cup shredded Monterey Jack cheese
In a slow cooker combine chicken broth, water, olive oil, vinegar, chicken, eggs, salt, onion powder, bell pepper, garlic and chili powder. Cover and cook on low for 6 hours.
Meanwhile blend sour cream, Monterey Jack cheese and shredded Monterey Jack cheese. Place mixture in slow cooker. Cover and cook on low for 10 hours.
When 30 minutes have passed, remove chicken from marinade, place in a shallow dish or bowl and drain. Remove chicken from marinade and place in slow cooker, with marinade, marinated chicken.
After 15 to 20 hours of cooking chicken, remove bones and skin from breasts and remove bones. Remove skin and meat from bones and add liquid to meat and bones. Cover and cook on low for 2 to 3 hours, scraping up juices.
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