|Photo by Katie Dudley Photography|
10 oz enchilada sauce (I used the green, mild kind)
4 oz chopped green chilies, drained
1 tsp dried oregano
1/2 tsp garlic salt
1/2 tsp ground cumin
6 chicken drumsticks, skin removed
3 tbsp cornstarch
3 tbsp cold water
1. In a bowl, combine enchilada sauce, chilies, oregano, garlic salt, and cumin. Place drumsticks in a 5 quart slow cooker; top with sauce. Cover and cok on low for 8-10 hours or until a meat thermometer reads 180 degrees.
2. Remove chicken and keep warm. Strain sauce into a saucepan. Combine the cornstarch and water until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
I really enjoyed the flavor of this dish. The chicken was so tender it just fell off the bone. We served the sauce over rice. I would probably give this dish 3 1/2 stars.