Description
This Chicken Enchilada Crock Pot Meal is a lifesaver for busy families. With minimal prep, the slow cooker transforms simple ingredients into tender, flavorful shredded chicken in a rich enchilada sauce. Cheese melts perfectly on top, and the aroma will have everyone anticipating dinner. Set it and forget it for an effortless, delicious weeknight meal.
Ingredients
1.5 lbs boneless, skinless chicken breasts (or thighs)
2 cups red enchilada sauce (19 oz can)
1 can (4 oz) diced green chiles
1 can (15 oz) black beans, rinsed and drained
1 cup frozen corn
1 medium yellow onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
2 cups shredded Mexican blend cheese
Salt and black pepper, to taste
1/4 cup fresh cilantro, for garnish
Instructions
1. Place chicken breasts in the bottom of the slow cooker and season with salt, pepper, cumin, and chili powder.
2. Add diced onion, minced garlic, drained black beans, frozen corn, and diced green chiles on top of the chicken.
3. Pour the enchilada sauce evenly over all ingredients.
4. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
5. Carefully remove chicken and shred with two forks.
6. Return shredded chicken to the slow cooker and stir to combine with sauce.
7. Sprinkle shredded cheese over the top and cook on HIGH for 15-20 minutes until melted.
8. Garnish with fresh cilantro and serve immediately.
Notes
Do not overcook the chicken to prevent dryness.
For a thicker sauce, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) after shredding the chicken and cook 10-15 minutes.
Use LOW setting for tenderest chicken and fully developed flavors.
Assemble ahead of time in the slow cooker insert and refrigerate until ready to cook.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner, Slow Cooker, Mexican, Easy
- Method: Crock Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 portion
- Calories: 385
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 95 mg