This Chicken Enchilada Crock Pot Meal is just the thing for a busy day! With tender chicken, zesty enchilada sauce, and cheesy goodness, it’s a real crowd-pleaser.
Skip the fuss and let your slow cooker do the work! I love to serve it with warm tortillas and a sprinkle of fresh cilantro. Who can resist a cheesy bite? 🌮
Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken works best as it cooks evenly and shreds nicely. If you’re looking for a lighter option, try turkey breasts instead. You could also use pre-cooked chicken for a quicker meal.
Enchilada Sauce: Feel free to use your favorite brand or make homemade sauce if you have the time. For a spicy kick, opt for green enchilada sauce. If you prefer less spice, a mild tomato sauce can work too.
Black Beans: Rinsed and drained canned black beans are super convenient. You can substitute them with kidney beans or pinto beans if you like a different flavor or texture.
Corn: Canned or frozen corn adds sweetness to the dish. If you want to switch things up, diced bell peppers or zucchini would also work well in place of corn.
Cheese: Shredded cheddar or Mexican blend gives great taste. For those avoiding dairy, you can look for dairy-free cheese varieties or skip it altogether for a lighter option.
How Do I Achieve Perfectly Shredded Chicken in the Crock Pot?
Shredding chicken properly completely transforms your dish! When cooking in the crock pot, it is important to cook the chicken until it’s soft enough to shred easily. Here’s how to get it just right:
- Place the chicken in the bottom of the crock pot and cover it with sauce and seasonings. Make sure it’s fully submerged!
- Cook on low for 4-6 hours or on high for 2-3 hours. Check for doneness by seeing if the chicken shreds easily with a fork.
- When ready, use two forks to pull the chicken apart gently within the mixture for an even distribution of flavor.
Taking the extra time to shred properly will enhance the overall texture and taste of your enchilada meal! Enjoy serving it with a sprinkle of cheese or your favorite toppings.
Chicken Enchilada Crock Pot Meal
Ingredients You’ll Need:
Main Ingredients:
- 1.5 lbs boneless, skinless chicken breasts
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (canned or frozen)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 corn tortillas, cut into strips
- 1 can (sliced) black olives (optional for garnish)
- Salt and pepper to taste
Spices:
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
How Much Time Will You Need?
This delicious Chicken Enchilada Crock Pot Meal takes about 20 minutes of prep time. Then, you’ll let it cook in the crock pot for 4-6 hours on low, or 2-3 hours on high. Perfect for a busy day when you want a home-cooked meal with minimal effort!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless, skinless chicken breasts at the bottom of your crock pot. This is the foundation of your meal!
2. Add the Enchilada Sauce:
Pour the enchilada sauce directly over the chicken. Next, sprinkle the ground cumin, chili powder, garlic powder, onion powder, salt, and pepper evenly over the mixture to bring in those tasty flavors.
3. Layer in the Beans and Corn:
Top the chicken and sauce with rinsed black beans and corn. This adds a hearty texture and a bit of sweetness to the dish!
4. Add the Tortilla Strips:
Cut the corn tortillas into strips and layer them over the top of everything in the pot. Lightly press them down so they soak up all those wonderful flavors.
5. Cover with Cheese:
Sprinkle your shredded cheese over the tortilla strips, covering everything evenly. Who can resist melty cheese?
6. Cook It Up:
Cover the crock pot with the lid. Cook on low for 4-6 hours or on high for 2-3 hours. You’ll know it’s ready when the chicken easily shreds with a fork!
7. Shred and Combine:
Once cooked, carefully shred the chicken directly in the pot and stir everything gently to combine the flavors. It should be a wonderful, cozy mixture!
8. Serve and Enjoy:
Serve your chicken enchilada mixture hot, and if you like, garnish with sliced black olives for a nice touch. Enjoy your delicious meal with family and friends!
Can I Use Frozen Chicken in This Recipe?
Absolutely! If using frozen chicken breasts, there’s no need to thaw beforehand. Just cook it on high for about an additional hour to ensure it’s fully cooked through. Make sure to check that the internal temperature reaches 165°F (75°C) before serving!
What Can I Substitute for Enchilada Sauce?
If you don’t have enchilada sauce on hand, you can substitute with taco sauce or homemade sauce using canned tomatoes, chili powder, and a splash of lime juice. Just blend until smooth and use the same amount as the enchilada sauce mentioned in the recipe.
How to Store Leftovers
Store any leftover chicken enchilada mixture in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or on the stove, adding a little broth or water if needed to keep it from drying out.
Can I Make This Ahead of Time?
Yes, you can prepare the layers the night before and store them in the fridge. Just assemble everything in the crock pot without cooking, and then set it to cook in the morning. This is a great time-saver for busy weekdays!
