This Chicken Enchilada Crock Pot Meal is super easy and packed with flavor! You’ll love the tender chicken, zesty sauce, and melty cheese that come together perfectly as it cooks all day.
I love tossing everything in the crock pot in the morning and returning home to a delicious smell! It’s a win-win when dinner is ready, and cleanup is a breeze. 🌟
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are ideal for this recipe as they cook well and shred easily. If you prefer dark meat, chicken thighs can be a tasty substitute!
Enchilada Sauce: The canned enchilada sauce adds quick flavor. If you’re out, try using salsa or a homemade sauce with tomatoes, chili powder, and spices. Adjust the heat level to your liking!
Black Beans: These beans enhance texture and nutrition. If you’re looking for a change, pinto beans or even kidney beans would work well too.
Corn: Canned corn provides sweetness and crunch. Frozen corn is a great substitute if that’s what you have on hand, just toss it in straight from the bag!
Tortillas: Corn tortillas are traditional, but feel free to use flour tortillas if you prefer. Cutting them into strips helps them blend well into the dish.
How Do I Shred the Chicken Without Making a Mess?
Shredding chicken in a crock pot is super easy once you know how! After the chicken cooks, use two forks to pull the chicken apart directly in the pot. This method keeps all the juices in, making cleanup a breeze.
- First, ensure the chicken is cooked thoroughly and tender.
- Use one fork to hold the chicken in place, and the other to pull apart the meat.
- Mix the shredded chicken back into the sauce and other ingredients for maximum flavor.
How to Make Chicken Enchilada Crock Pot Meal
Ingredients You’ll Need:
For the Main Dish:
- 2 lbs boneless, skinless chicken breasts
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (4 oz) diced green chilies
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup sliced black olives
- 8 corn tortillas, cut into strips
For Seasoning:
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
How Much Time Will You Need?
This Chicken Enchilada Crock Pot Meal takes about 15 minutes to prepare. Then, you’ll let it cook—either on low for 6-8 hours or on high for 3-4 hours. It’s a simple set-it-and-forget-it meal that your family will love!
Step-by-Step Instructions:
1. Place the Chicken in the Crock Pot:
Start by placing the boneless, skinless chicken breasts at the bottom of your crock pot. It’s best to make sure they are spread out a bit so they cook evenly.
2. Add the Sauce:
Pour the enchilada sauce over the chicken, making sure every piece is covered. This will keep the chicken moist and give it great flavor as it cooks.
3. Add the Other Ingredients:
Now, add in the drained black beans, corn, diced green chilies, chili powder, cumin, garlic powder, onion powder, and season with salt and pepper. Take a moment to stir everything together gently; you want all those flavors to mix well!
4. Layer the Tortillas:
Cut the corn tortillas into strips and layer them over the top of your mixture. This adds a great texture and heartiness to the dish.
5. Add Cheese and Olives:
Next, sprinkle half of the shredded cheese and half of the sliced black olives over the tortilla strips. This will create a cheesy layer that melts beautifully.
6. Cover and Cook:
Cover the crock pot with the lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be cooked through and easy to shred with a fork.
7. Shred the Chicken:
About 30 minutes before you’re ready to eat, use two forks to shred the chicken directly in the crock pot. This will help mix all the flavors together, so stir gently to combine everything.
8. Final Touches:
Sprinkle the remaining cheese and olives on top. Cover the crock pot again and let it cook for an additional 30 minutes until the cheese is melted and bubbly.
9. Serve and Enjoy:
Once it’s done, serve your delicious Chicken Enchilada Meal hot! You can garnish it with fresh cilantro, avocado, or a dollop of sour cream if you like. Enjoy this hearty, flavorful meal with your family!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but you may need to adjust the cooking time. If using frozen chicken, cook on high for about 4-5 hours instead of 3-4 hours. Just ensure the chicken reaches an internal temperature of 165°F (75°C) before shredding.
What Can I Substitute for Enchilada Sauce?
If you don’t have enchilada sauce on hand, you can use salsa or a homemade mixture of tomato sauce combined with some cumin, chili powder, and garlic powder for flavor. Adjust the spices based on your taste preference!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the meal in a freezer-safe container for up to 3 months. To reheat, thaw in the fridge overnight and warm gently on the stove or in the microwave.
Can I Add More Vegetables?
Absolutely! Feel free to add diced bell peppers, zucchini, or even spinach for extra veggies. Just make sure to cut them into small pieces for even cooking. You can mix them in with the other ingredients before cooking!
