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Chicken Enchilada Crock Pot Meal Recipe
Marigold Voss

Chicken Enchilada Crock Pot Meal

A rich and flavorful crock pot chicken enchilada meal made with tender shredded chicken, enchilada sauce, and spices. This easy slow cooker recipe is perfect for busy days and delivers a comforting, Mexican-inspired dinner.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 People
Course: Main Course
Cuisine: Mexican
Calories: 420
Ingredients Method Video Notes

Ingredients
  

  • 2 lbs Chicken breast boneless, skinless
  • 2 cups Enchilada sauce store-bought or homemade
  • 1 cup Onion chopped
  • 2 cloves Garlic minced
  • 1 cup Black beans drained and rinsed
  • 1 cup Corn frozen or canned
  • 1 tsp Cumin ground
  • 1 tsp Chili powder adjust to taste
  • ½ tsp Salt optional
  • ½ tsp Black pepper to taste
  • 1 cup Cheddar cheese shredded
  • 2 tbsp Fresh cilantro chopped, for garnish

Method
 

  1. Place chicken breasts in the slow cooker.
  2. Add chopped onion, garlic, black beans, and corn on top.
  3. Pour enchilada sauce over all ingredients.
  4. Sprinkle cumin, chili powder, salt, and black pepper.
  5. Cover and cook on low for 4 hours or until chicken is tender.
  6. Remove chicken and shred using two forks.
  7. Return shredded chicken to the slow cooker and mix well.
  8. Sprinkle shredded cheese on top and cover until melted.
  9. Garnish with fresh cilantro before serving.

Video

Notes

  • Use chicken thighs for a juicier texture.
  • Add tortillas to turn this into enchilada filling.
  • Adjust spice level with extra chili powder or jalapeños.
  • Store leftovers in the fridge for up to 3 days.