Chicken Enchilada Crock Pot Meal

As a mom of three, my days often feel like a whirlwind of school runs, soccer practice, and homework. By dinnertime, my energy reserves are usually running on empty. I firmly believe that food is love, but some days, I need a little help showing it. That’s where my trusty slow cooker becomes my best friend in the kitchen.

I’ll never forget the first time I made this Chicken Enchilada Crock Pot Meal. It was a particularly chaotic Tuesday. The kids were hangry, and I was minutes away from ordering a pizza. Instead, I remembered the ingredients I had tossed into the slow cooker that morning. When I lifted the lid that evening, the most incredible aroma of cumin, chili, and melting cheese filled the house. The kids’ faces lit up. We sat down to a meal that felt like a warm, comforting hug. It was a total victory. This easy slow cooker chicken enchilada recipe has been a staple in our home ever since. It’s the perfect solution for busy families who crave a nourishing, homemade meal without the fuss.

Why You’ll Love This Chicken Enchilada Crock Pot Recipe

You will absolutely adore this recipe. First, it is incredibly simple. You just toss the ingredients in and let the slow cooker work its magic. Furthermore, it delivers the deep, satisfying flavors of traditional enchiladas without all the tedious rolling and assembly. The chicken becomes unbelievably tender and shreds perfectly in the rich, savory sauce. Best of all, it fills your home with a mouthwatering aroma that promises a delicious dinner is on its way. This is a true set-it-and-forget-it meal that makes weeknight dinners a breeze.

Ingredients You’ll Need

Gathering your ingredients is the first easy step. You likely have many of these simple, wholesome items in your pantry already.

Ingredient	Quantity
Boneless, skinless chicken breasts (or thighs)	1.5 lbs
Red enchilada sauce	2 cups (19 oz can)
Diced green chiles	1 can (4 oz)
Black beans, rinsed and drained	1 can (15 oz)
Frozen corn	1 cup
Yellow onion, diced	1 medium
Minced garlic	2 cloves
Ground cumin	1 tsp
Chili powder	1 tsp
Shredded Mexican blend cheese	2 cups
Salt and black pepper	To taste
Fresh cilantro, for garnish	1/4 cup

Substitutions & Variations

Feel free to make this recipe your own. Cooking should be flexible and fun.

• Protein: Swap the chicken for 1.5 lbs of lean ground beef or turkey. Simply brown it in a skillet before adding it to the crock pot.
• Beans: Not a fan of black beans? Use pinto beans or kidney beans instead.
• Spice Level: For a milder dish, use a mild enchilada sauce. For more heat, add a diced jalapeño or use hot enchilada sauce.
• Dairy-Free: Omit the cheese or use your favorite dairy-free shreds. It will still be wonderfully flavorful.
• Add-Ins: Stir in a cup of cooked rice during the last 30 minutes for a heartier meal, or add diced bell peppers with the onion.

Step-by-Step Instructions

1. Prepare the Base: First, place the chicken breasts in the bottom of your slow cooker. Season them generously with salt, pepper, cumin, and chili powder.
2. Add Vegetables and Sauce: Next, sprinkle the diced onion, minced garlic, drained black beans, frozen corn, and diced green chiles over the chicken. Then, pour the entire can of enchilada sauce evenly over everything.
3. Cook: Now, place the lid securely on your crock pot. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chicken is done when it shreds easily with a fork.
4. Shred the Chicken: Once cooked, carefully remove the chicken breasts and place them on a cutting board. Use two forks to shred the meat completely.
5. Combine and Cheese: Return the shredded chicken to the slow cooker. Stir everything together. Finally, sprinkle the shredded cheese over the top. Put the lid back on and cook for another 15-20 minutes on HIGH, just until the cheese is melted and bubbly.
6. Serve: Garnish with fresh cilantro and serve immediately.

Pro Tips for Success

• Do Not Overcook: Chicken breasts can dry out if cooked too long. Check for shreddability at the earliest time in the range.
• Thicken the Sauce: If you prefer a thicker consistency, mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this slurry into the crock pot after shredding the chicken, before adding the cheese. Let it cook for 10-15 minutes until thickened.
• Low and Slow is Best: For the most tender chicken, I highly recommend using the LOW setting. It gives the flavors more time to develop.
• Fresh Garnish: Don’t skip the fresh cilantro. It adds a bright, fresh flavor that perfectly balances the rich sauce.

Storage & Reheating Tips

This meal makes fantastic leftovers. Allow the dish to cool completely before storing it. Transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Thaw it overnight in the fridge before reheating. To reheat, simply place individual portions in a microwave-safe bowl and heat until warm, stirring occasionally. Alternatively, reheat it in a saucepan on the stovetop over medium-low heat, adding a splash of water or broth if it seems dry.

What to Serve With This Recipe

This crock pot chicken enchilada meal is a complete dish on its own, but it pairs beautifully with a few simple sides. We love to serve it over a bed of fluffy white or brown rice. A dollop of cool sour cream or creamy guacamole on top is a must. A simple side salad with a lime vinaigrette or a handful of tortilla chips for scooping completes the perfect, comforting dinner plate.

FAQs

Can I make this chicken enchilada crock pot meal ahead of time?

Absolutely. You can assemble all the ingredients (except the cheese) in the slow cooker insert the night before. Cover it and store it in the refrigerator. In the morning, simply place the cold insert into the base and start cooking. You may need to add 30-60 minutes to the cooking time since you are starting with a cold pot.

Can I use frozen chicken?

Yes, you can. I recommend adding at least 1-2 hours to the cooking time if you start with frozen chicken breasts. Always ensure the chicken reaches an internal temperature of 165°F and shreds easily before serving.

What kind of enchilada sauce is best?

I prefer a red, medium-spiced enchilada sauce for a classic flavor. You can find great options in the international aisle of any grocery store. My family’s favorite is a brand with simple, recognizable ingredients.

Is this recipe spicy?

As written, this recipe has a very mild kick. The green chiles and chili powder add flavor more than intense heat. To make it even milder, use a “mild” enchilada sauce. To make it spicier, add a diced jalapeño or a pinch of cayenne pepper.

Can I turn this into actual enchiladas?

You certainly can. After shredding the chicken and mixing it with the sauce (but before adding the cheese), use the mixture as a filling for corn or flour tortillas. Roll them up, place them in a baking dish, cover with more sauce and cheese, and bake at 375°F for 20 minutes until bubbly.

Nutrition Information (per serving)

Estimated values based on 6 servings.

Nutrient	Amount
Calories	385 kcal
Protein	35g
Carbohydrates	28g
Dietary Fiber	7g
Sugars	6g
Fat	14g
Saturated Fat	7g
Cholesterol	95mg
Sodium	980mg

Print