Description
Enjoy a flavorful and easy Chicken Enchilada Crock Pot Meal that’s perfect for busy weeknights. Tender chicken cooked in rich enchilada sauce, topped with melty cheeses, and served with tortillas or rice for a complete, stress-free dinner.
Ingredients
Scale
- 3 lbs boneless, skinless chicken breasts or thighs
- 1 can (10 oz) enchilada sauce or homemade enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Mexican blend cheese
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Soft tortillas or rice for serving
Instructions
- Dice the onion and mince the garlic. Season the chicken with cumin, chili powder, salt, and pepper.
- Place chicken in the bottom of the slow cooker. Add diced onions, garlic, and pour enchilada sauce evenly over everything.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender and shreds easily.
- Shred the cooked chicken using two forks. Mix in shredded cheeses until melted and creamy.
- Top with fresh cilantro if desired.
- Serve hot with warm tortillas or over rice for a satisfying meal.
Notes
- Use chicken thighs for juicier, more tender meat.
- Layer ingredients for even cooking.
- Adjust spice levels with additional chili powder or hot sauce.
- Pre-shredded chicken makes serving easier and quicker.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low / 3-4 hours on high
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 100 mg