Crock Pot Chicken Enchilada

8 servings
3 hr 35 min

Crock Pot 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.

What you’ll love this


  • 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 depending on how spicy you want this crockpot chicken enchilada.



Prepare the chicken (rinse, pat and dry) and place it 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 1/2 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!

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

Recipe details

  • 8  servings
  • Prep time: 5 Minutes Cook time: 210 Minutes Total time: 3 hr 35 min
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Ingredients


  • 1 ½ – 2 pounds chicken skinless boneless washed and dried with a towel
  • 2 1/2 cup red enchilada sauce see notes
  • 1 ½ cups cheddar grated
  • 1 small onion chopped and lightly cooked on a pan until translucent
  • 1 cup corn frozen or canned
  • 2 tsp 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 tbsp 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 1/2 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 1/2 hours. Proceed as per instructions, shredding the chicken after 3 hours mark, adding veggies and cooking for 30 minutes more with cheese.

TheYummyBowl
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