This Chicken Enchilada Crock Pot Meal is a warm and tasty dish that’s super easy to make! Just throw in chicken, beans, enchilada sauce, and cheese, and let the slow cooker do its magic.
I love that I can start cooking in the morning and come home to a delicious meal! Plus, the cheese on top is pure comfort food—who could resist that melty goodness? 😋
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are a great choice as they remain tender while cooking. If you want something different, consider using chicken thighs for extra flavor, or even shredded rotisserie chicken to save time.
Enchilada Sauce: You can use either red or green sauce based on your taste. If you’re feeling adventurous, try homemade enchilada sauce! For a milder kick, opt for green sauce or even mild salsa.
Black Beans: These add protein and texture. If you’re out of black beans, pinto beans or kidney beans work as well. You could even skip the beans entirely for a bean-free version.
Corn: Canned corn is convenient, but you can use fresh or frozen corn. Just cook it before adding. If you want a different flavor, try diced bell peppers instead.
Tortillas: Corn tortillas are traditional; they give that authentic taste. If you’re gluten-free, use corn tortillas or gluten-free wraps. Flour tortillas can also be used for a softer texture.
Cheese: While I love cheddar or a Mexican blend for this recipe, feel free to experiment with Monterey Jack or pepper jack for an extra kick!
How Do I Shred the Chicken Perfectly?
Shredding chicken might seem tricky, but it’s straightforward! After cooking for 6-7 hours on low, the chicken will be tender enough to pull apart. Here’s how to do it:
- Using two forks, grasp the chicken and pull the meat apart in opposite directions. It should shred easily!
- For a faster method, place the cooked chicken in a stand mixer with the paddle attachment and mix on low until shredded. This is a quick way to prepare larger batches!
Once shredded, mix it back into the sauce, so all the flavors meld together. This makes every bite delicious!
How to Make Chicken Enchilada Crock Pot Meal?
Ingredients You’ll Need:
Main Components:
- 1.5 lbs boneless, skinless chicken breasts
- 1 can (10 oz) enchilada sauce (red or green)
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 cup diced tomatoes (canned or fresh)
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 8 corn tortillas, cut into strips
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1/2 cup sliced black olives (for topping)
- Fresh cilantro (for garnish, optional)
How Much Time Will You Need?
This delicious Chicken Enchilada Crock Pot Meal will take about 15 minutes to prepare, with a cooking time of 6-7 hours on low or 3-4 hours on high. Just set it up and let the slow cooker do the work!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless, skinless chicken breasts at the bottom of your slow cooker. This is the base for your flavorful meal!
2. Add the Flavorful Ingredients:
Pour the enchilada sauce over the chicken. Then add the rinsed and drained black beans, drained corn, and diced tomatoes. Sprinkle in the ground cumin, garlic powder, onion powder, salt, and pepper. Give everything a little stir to mix it all together nicely.
3. Layer the Tortillas:
Next, cut the corn tortillas into strips and layer them over the chicken mixture. Make sure to push them down gently into the sauce so they soak up all that tasty flavor!
4. Sprinkle the Cheese:
Now it’s time to add cheese! Sprinkle half of the shredded cheese over the top of the tortilla strips. This will melt beautifully during cooking.
5. Cook It Up:
Cover the slow cooker and set it to cook on low for about 6-7 hours, or on high for 3-4 hours. You’ll know it’s ready when the chicken is cooked through and easily shreds with a fork.
6. Shred the Chicken:
Once cooked, carefully remove the chicken from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Return it to the slow cooker and give it a good stir to mix everything together once again.
7. Final Touches:
Top the mixture with the remaining shredded cheese and sliced black olives. Cover the slow cooker and let it sit for an additional 10-15 minutes. This will allow the cheese to melt perfectly.
8. Serve and Enjoy:
It’s time to eat! Serve your warm Chicken Enchilada meal hot, garnished with fresh cilantro if you like. Enjoy a tasty, hearty meal!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts! However, make sure to adjust your cooking time. If using frozen chicken, cook on high for about 5-6 hours instead of the standard 3-4 hours, until the chicken is fully cooked and shreds easily. It’s also a good idea to add a splash of extra enchilada sauce or chicken broth to ensure it stays moist.
What Can I Substitute for Tortillas?
If you need a gluten-free option, you can use corn tortilla alternatives or even tortilla chips for a crunchy topping. For a low-carb option, try using zucchini noodles or cauliflower rice layered in the crock pot instead of tortillas; just be aware they may alter the overall texture of the meal.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply microwave portions on medium power, stirring occasionally until heated through. You can also reheat on the stove in a skillet over low heat, adding a splash of water to maintain moisture.
Can I Make This Dish Spicier?
Absolutely! If you like some heat, consider adding diced jalapeños or a sprinkle of cayenne pepper to the mixture. You could also swap the enchilada sauce for a spicier version or add red pepper flakes to the top before serving for an extra kick!
