Crock Pot Chicken Enchilada

8 servings
3 hr 35 min

Crockpot Chicken Enchilada - A ridiculously easy chicken enchilada with slow-cooked chicken along with the red enchilada sauce, vegetables and loaded with plenty of cheese. Full of flavor and delicious. Serve with tortilla chips, rice, quinoa, or your favorite side dish.

Or just enjoy this comfort food bowl on it's own, right from the pot. I won’t judge.

There is a skip-to-recipe button in the top left corner along with a clickable table of contents list (just below) that will quickly take you to the part you are more interested in. Enjoy!


What It's Yummy


  • This crockpot chicken enchilada recipe is budget-friendly, incredibly flavorful, and is nearly impossible to mess up. Meant to be served with a side dish like quinoa, rice or tortilla chips, salad, and well, any of your favorite Mexican side dishes.


  • Very easy to make - slow cook the chicken in sauce, add veggies and top with cheese and enjoy. Perfect dish if you’re looking for an easy Enchilada recipe with all the flavors but don’t want to deal with all the tortilla rolling mess.


  • Easy to meal prep - leave the chicken to slow cook in the evening and add the veggies in the morning and lunch is ready.


  • Mildly spicy - even kids can eat! You can always control the amount of chili depedning on how spicy you want this crockpot chicken enchilada.


If you like this chicken recipe as much as I do, you'll love these too: Creamy Chicken Enchilada Casserole and Million Dollar Chicken Casserole a try!

chicken enchilada in a bowl with avocado jalapeno tortilla chips
Ingredients


  • Enchilada sauce – For this recipe, I’ve used my 15 minute Red Enchilada Sauce which is super easy to make. It’s not required though, you can also use your favorite store-bought enchilada sauce. This chicken dish is mildly spicy but you can add chili powder later after you’ve shredded the chicken and returned to the crockpot. Just taste and season with salt and pepper as you go.


  • Chicken - I’ve used chicken breasts but feel free to use chicken thighs, just make sure to remove the bones. For a very quick and easy solution - use rotisserie chicken.


  • Onion - onion, and garlic are the most essential 2 ingredients in most of my recipes. Brown/yellow onion cooked either together with chicken or cooked separately until translucent and added later to simmer with the vegetables. For me personally, I always like to cook the onion separately for more flavor.


  • Cheddar cheese - what is an enchilada without cheese? Use sharp cheddar or a mix of grated cheddar and mozzarella. (Monterey jack cheese will also work great here).


  • Salt and pepper - depending on which sauce you'll be using, make sure to taste salt and pepper during cooking.


Instructions


Grease the crockpot with a cooking spray.

chicken enchilada in a crockpot

Prepare the chicken (rinse, pat and dry) and place it into the crockpot along with the enchilada sauce.

chicken breast in a crockpot covered in enchilada sauce

Add chili powder and gently stir to combine. Place the lid on the slow cooker and slow cook for 3-4 hours on high or 4-6 hours on low, until fork tender.

chicken enchilada in a crockpot
chicken breasts in enchilada sauce on a white plate against marble background
  • Shred the chicken (either with a fork or a hand mixer) or you can also dice the chicken, then return to crockpot.
chicken enchilada in a crockpot
  • Add bell peppers, onion, olives (reserve some for garnish on top), salt, and pepper to taste, corn, cilantro, stir. Stir in half of the cheese. Cover and continue to cook on low for one hour, or ½ hour on high.
chicken enchilada in a crockpot

Finally, open the lid, stir to combine, and even out the top. Add the remaining cheese evenly and arrange olives on top of the cheese.

Close the lid and continue to cook until cheese is almost melted. Alternatively, you can skip this step and add all the cheese and olives along with other veggies (this last step makes a beautiful presentation!).

chicken enchilada in a crockpot

Serve with your choice of garnishes, sides such as rice, pico de gallo, quinoa or tortilla chips. Enjoy!

chicken enchilada in a bowl with avocado jalapeno tortilla chips on a gray background
Serving Suggestions


Like any other Mexican style dish is NOT complete without TOPPINGS.

Let's see what are the best options for this:


  • Diced avocados
  • Pico de gallo (authentic Mexican salsa)
  • Chile con Queso - a cheesy dip that consists of melted cheese and chili peppers.
  • Avocado crema - mix of avocado, sour cream and lime/lemon juice.
  • Guacamole
  • Hot sauce
  • Jalapenos (fresh or marinated/pickled)
  • Diced tomatoes
  • Cilantro/Coriander chopped or whole leaves
  • Lime wedges
  • Cherry tomatoes cut in half
  • Black olives (pitted & sliced)
  • Corn (canned or fresh)
  • Cotija cheese or feta cheese
  • Sour cream or plain greek yogurt (also coconut yogurt will taste delish!)
  • Pickled cabbage


Want to make it a full meal? Start your dinner with a little aperitive like this mouthwatering Skinny Watermelon Margarita or serve Spicy Watermelon Basil Margaritas (Frozen) for dessert!

chicken enchilada in a bowl with avocado jalapeno tortilla chips

Mexican/Tex-Mex style recipes


  • Vegetarian Enchilada Recipe
  • Creamy Chicken Enchilada Casserole
  • Baked Chicken Taquitos
  • Creamy Chicken Tacos
  • Easy Vegan Chili Recipe


Casserole recipe favorites


  • Chicken Zucchini Casserole
  • Easy Breakfast Casserole with Bacon (Breakfast Strata)
  • Butternut Squash Broccoli Casserole (Dairy-Free, Vegan)
  • Mediterranean Style Chicken Thighs (Baked Casserole)


I hope you'll enjoy this crockpot chicken enchilada recipe and if you make it, please let me know down below in the comments or by tagging @theyummy_bowl under your picture on Instagram.

Thank you for reading,

Love,

Julia


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Crock Pot Chicken Enchilada
Recipe details
  • 8  servings
  • Prep time: 5 Minutes Cook time: 210 Minutes Total time: 3 hr 35 min
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Ingredients

  • 1 1/2 - 2 pounds chicken skinless boneless washed and dried with a towel
  • 2 1/2 cup red enchilada sauce see notes
  • 1 1/2 cups cheddar grated
  • 1 small onion chopped and lightly cooked on a pan until translucent
  • 1 cup corn frozen or canned
  • 2 teaspoon chili powder optional
  • 1 half red bell pepper sliced thin
  • 1 half orange bell pepper sliced thin
  • 10-12 olives pitted and cut in half or your choice
  • Salt and pepper to taste
  • 2 tablespoon cilantro chopped
  • Garnish: lime wedges fresh cilantro leaves, sliced avocado, sour cream, fresh sliced jalapeno
Instructions

Grease the crockpot with a cooking spray.
Prepare the chicken (rinse and pat dry) and place the chicken into the crockpot along with the enchilada sauce. Add chili powder and gently stir to combine. Place the lid on the slow cooker and slow cook for 3-4 hours on high or 4-6 hours on low, until fork tender.
Shred the chicken (either with a fork or a hand mixer) or you can also dice the chicken, then return to crockpot.
Add bell peppers, onion, olives (reserve some for garnish on top), salt, and pepper to taste, corn, cilantro, stir. Stir in half of the cheese. Cover and continue to cook on low for one hour, or ½ hour on high.
Finally, open the lid, stir to combine, and even out the top. Add the remaining cheese evenly and arrange olives on top of the cheese. Close the lid and continue to cook until cheese is almost melted. Alternatively, you can skip this step and add all the cheese and olives along with other veggies (this last step makes a beautiful presentation!).
Serve with your choice of garnishes, sides such as rice, pico de gallo, quinoa or tortilla chips. Enjoy!
Tips
  • 15 minute Enchilada Sauce
  • Multicooker settings: choose slow cooker setting and set a timer for 3 ½ hours. Proceed as per instructions, shredding the chicken after 3 hours mark, adding veggies and cooking for 30 minutes more with cheese.
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