This Chicken Enchilada Crock Pot Meal is super simple and packed with flavor! Just toss chicken, enchilada sauce, and spices into the slow cooker, and let it do all the work for you.
You’ll love how the chicken gets all tender and juicy. Serve it with tortillas, and watch everyone come back for seconds. It’s like a warm hug in a bowl! 🌯
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this dish because they stay tender and shred easily. If you prefer, you can use thighs for more flavor or even turkey if you’re looking for a leaner option.
Black Beans: These add protein and fiber. If you don’t have black beans, kidney beans or pinto beans work well as a substitute. Canned beans save time, but cooking dried beans is a wholesome choice if you have the time.
Enchilada Sauce: The sauce is key to flavor in this dish. If you’re out of red enchilada sauce, green sauce or homemade salsa can be used instead for a different twist.
Corn: Canned corn adds sweetness. Fresh or frozen corn can be swapped in easily. If you want to try something different, roasted corn can add a nice smokiness.
Cilantro: This herb adds a fresh flavor but can be omitted if you’re not a fan. Parsley or green onions are mild substitutes. You could even skip herbs entirely for a simpler taste.
How Can I Make Perfectly Shredded Chicken in the Crock Pot?
Shredding chicken directly in the crock pot saves time and keeps it juicy. Here’s how to do it:
- Make sure the chicken is fully cooked, reaching an internal temperature of 165°F.
- Use two forks to pull the chicken apart gently in the pot. You’ll find it shreds easily when it’s properly cooked.
- Mix it back with the sauce and other ingredients to keep all that flavor locked in.
For extra juicy chicken, add a little more broth or water to the pot if you notice it’s getting dry during cooking! This will also help keep everything moist.
How to Make Chicken Enchilada Crock Pot Meal
Ingredients You’ll Need:
Protein and Beans:
- 2 pounds boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) red enchilada sauce
- 1 can (4 oz) diced green chilies
Cheese and Toppings:
- 1 cup shredded cheese (cheddar or Mexican blend)
- 10-12 corn tortillas, cut into strips
- 1 small can (2.25 oz) sliced black olives (optional, for topping)
- Fresh cilantro (for garnish, optional)
- Sour cream (for serving, optional)
Seasoning:
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
How Much Time Will You Need?
This delightful chicken enchilada meal takes approximately 15 minutes of prep time and cooks for 6-8 hours on low or 3-4 hours on high in the crock pot. You’ll be enjoying this comforting dish in no time!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless, skinless chicken breasts in the bottom of your crock pot. Sprinkle the chili powder, cumin, salt, and pepper on top. This will add a delicious depth of flavor to the chicken as it cooks!
2. Add the Rest of the Ingredients:
Next, pour the red enchilada sauce over the chicken. Following that, add in the drained black beans, corn, and diced green chilies. Gently stir everything together to ensure all the ingredients are nicely combined.
3. Cook the Chicken:
Cover the crock pot with its lid and set it to cook on low for 6-8 hours or high for 3-4 hours. You want the chicken to be cooked through and easily shred with a fork when it’s done. Relax and let the crock pot do all the work!
4. Shred the Chicken:
Once the cooking time is up, take two forks and shred the chicken right in the pot. Mix everything together so the chicken is distributed evenly throughout the other ingredients. Yummy!
5. Layer the Tortillas and Cheese:
Now it’s time to add the fun layers! Lay the cut corn tortillas on top of the chicken mixture, covering it well. Then, sprinkle shredded cheese generously over the tortilla strips.
6. Melt the Cheese:
Cover the crock pot again and let it cook on low for an additional 15-30 minutes. This will melt the cheese beautifully and make it all bubbly and delicious.
7. Serve and Enjoy:
When it’s ready, serve the chicken enchilada dish hot! You can top it off with sliced black olives and fresh cilantro if you like. Don’t forget the sour cream on the side for that extra creaminess. Enjoy your meal!
Can I Use Frozen Chicken in This Recipe?
Absolutely! Just make sure to cook it for a bit longer if using frozen chicken. You can cook it on high for about 4-5 hours or low for 8-9 hours until the chicken is thoroughly cooked and easily shredded. Always check with a meat thermometer to ensure it’s at least 165°F (75°C) for safety!
What Can I Use Instead of Corn Tortillas?
If you don’t have corn tortillas on hand, flour tortillas work just as well! You could also use tortilla chips for a crunchy topping. Just add them right before serving instead of cooking them in the pot.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to eat, simply reheat in the microwave or on the stovetop until warmed through. If the mixture seems dry, add a splash of water or broth to loosen it up!
Can I Add Other Vegetables?
Definitely! Feel free to toss in diced bell peppers, zucchini, or even spinach for added nutrition and flavor. Just chop them up and add them to the crock pot along with the other ingredients before cooking.
