This Chicken Enchilada Crock Pot Meal is easy and full of flavor! With tender chicken, tasty spices, and a zingy enchilada sauce, it’s a winner for dinner.
I love how I can toss everything in the slow cooker in the morning and come home to a delicious meal. Plus, it makes my house smell amazing all day! Who’s hungry? 🌮
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for this. For a quicker option, use rotisserie chicken; just add it at the end to warm. If you’re looking for a lighter meal, you could even use turkey breasts!
Enchilada Sauce: You can choose between red or green enchilada sauce based on your flavor preference. If you can’t find enchilada sauce, a mixture of tomato sauce with spices like chili powder and cumin works nicely, too.
Black Beans: Canned black beans add great protein. If you prefer, you can use pinto beans or even chickpeas as a substitute. Just remember to rinse them well to cut down on sodium!
Corn: Canned corn is handy, but frozen corn can be a fresher choice. Simply toss it in frozen—no need to thaw. If corn isn’t your thing, you could skip it or replace it with diced bell peppers.
Cheese: Cheddar or a Mexican blend gives creamy flavor. If you’re watching calories or dairy, use a low-fat cheese or a vegan cheese alternative. Nutritional yeast is a flavorful substitute too!
How Can I Shred Chicken Easily After Cooking?
Shredding chicken in the slow cooker is a breeze! Once the chicken is cooked through, use two forks to pull apart the meat directly in the cooker. The key is to ensure it’s cooked well; if it’s still a bit firm, let it cook longer. Here’s how:
- Use two forks—one to hold the chicken in place and the other to pull apart the meat.
- Shred it directly in the slow cooker to soak up all those flavors.
- Once shredded, stir everything together for a delightful mix of textures and tastes!
How to Make Chicken Enchilada Crock Pot Meal
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 1 can (10 oz) enchilada sauce (red or green)
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 cup sliced black olives (for garnish)
- 8 – 10 corn tortillas, cut into strips
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro (for garnish, optional)
How Much Time Will You Need?
This delicious meal will take about 20 minutes to prepare. Then, you’ll need to cook it in the crock pot for about 6-8 hours on low or 3-4 hours on high. Perfect for a busy day when you want to come home to a warm and tasty dinner!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless, skinless chicken breasts in the bottom of a large slow cooker. This is the base for your enchiladas!
2. Add the Sauce:
Next, pour the enchilada sauce over the chicken, making sure each piece is well-coated. This will add lots of flavor to your dish!
3. Layer the Veggies:
Now, it’s time to add some more ingredients! On top of the chicken and sauce, sprinkle the rinsed black beans, drained corn, and diced tomatoes with green chilies. This will give you a colorful and tasty filling.
4. Season Your Mixture:
Sprinkle the cumin, chili powder, and a touch of salt and pepper over the top. These spices will really enhance the flavor!
5. Add the Tortillas and Cheese:
Take half of the tortilla strips and layer them on top of the mixture in the slow cooker. Then, sprinkle one cup of shredded cheese over the tortillas for extra creaminess.
6. Finish Layering:
Now, add the remaining tortilla strips on top and finish with the rest of the cheese. This will create a yummy cheesy topping!
7. Cook It:
Put the lid on the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. You’ll know it’s done when the chicken is cooked through and easy to shred!
8. Shred and Combine:
Once the cooking time is up, use two forks to shred the chicken right in the slow cooker. Stir everything together well so all the flavors mix nice and evenly.
9. Serve and Enjoy:
Your Chicken Enchilada is ready! Serve it hot, garnished with sliced black olives and fresh cilantro if you like. Enjoy your tasty and hearty meal!
Can I Use Frozen Chicken Breasts?
Yes, you can use frozen chicken breasts in this recipe! Just remember to add an extra hour to your cooking time when using the slow cooker. Ensure the chicken reaches an internal temperature of 165°F (75°C) before serving. If you’re using breast fillets, they might cook a bit faster, so adjust accordingly.
What Can I Substitute for Enchilada Sauce?
If you don’t have enchilada sauce, you can use taco sauce or even salsa as a substitute. Keep in mind that taco sauce is often spicier, so adjust the spices accordingly. Homemade enchilada sauce can also be made by blending tomatoes, chili powder, garlic, and cumin if you prefer a custom flavor!
How to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it in the microwave or on the stovetop. If you find it too thick after refrigerating, add a splash of chicken broth or water while reheating to loosen it up.
Can I Add More Vegetables?
Absolutely! Feel free to toss in chopped bell peppers, onions, or zucchini for extra nutrition and flavor. Just make sure that the total volume doesn’t exceed your slow cooker’s capacity. Sautéing the veggies before adding them can also enhance their flavor!
