With only 5 minutes of prep time to make this recipe for Chicken Slow Cooker Enchiladas, you can plan ahead and get a delicious, comforting meal on the table, without the usual hassle and effort.
From hectic work schedules to never-ending after-school activities, sometimes you want a recipe you can “fix and forget.” This one for Chicken Slow Cooker Enchiladas does just that. It’s a recipe you will want to make time and again to feed your hungry family – and chances are you have everything you need to get started in your kitchen right now, so let’s get cooking!
Say goodbye to standing at the stove, sautéing onions, chopping and cooking chicken, and remembering to stir the food at regular intervals. That’s the beauty of having a slow cooker in the kitchen. You add all the ingredients in the morning (or the night before) and come home to a ready-made fiesta!
Why Do I Love This Recipe for Preparing Chicken in the Slow Cooker?
One word – versatility. The possibilities are endless once your Chicken Slow Cooker Enchilada recipe has finished cooking. You can go the traditional route and fill some corn or flour tortillas with the chicken, roll them up, place them in a baking dish, cover them with sauce and cheese, and bake them for a classic meal. Or, if you want an easier route, you can create a layered casserole with tortillas, chicken, sauce, and cheese. The choice is yours, which makes this recipe so simple and exciting!
Of course, you can make things even easier by topping some Spanish rice or salad greens with slow-cooker chicken for a complete dish. There are no limits to the many ways you can serve this, making it the perfect family-friendly recipe.
Slow Cooker Chicken – the Secret to Endless Meals
Chicken is the perfect protein to prepare in a slow cooker. It requires little preparation. I like to use boneless, skinless thighs or breasts and put them in whole, removing any excess fat first. There is no cutting required. Then, once cooked, the meat easily shreds by pulling it apart with two forks. How much easier can it get than that?
From taco salad to burritos, enchiladas to nachos, this Chicken Slow Cooker Enchilada recipe can be used for an endless array of tasty meals. For anyone who likes a bit more spice in their food, bring a bottle of your favorite hot sauce to the table. Some sliced jalapeños can also bring the heat.
How to Make Ahead and Store
I’m all about saving time, and this recipe for Chicken Slow Cooker Enchiladas is the ultimate game-changer. My secret is cooking up a big batch, letting it cool, and then portioning it into freezer containers for future meals. That way, I can pull out a container and turn it into whatever dish I want. Label your containers with the date of freezing. The chicken and sauce will be good for 3 to 6 months! If you plan on eating it quickly, no problem – it will last up to 3 days in your refrigerator.
Serving Suggestions
A unique way to enjoy this slow cooker enchilada chicken is to take an idea from our Loaded Totchos recipe. After baking the tater tots as in the first step, smother them with the chicken and sauce, top them with your favorite shredded cheese, and bake as directed in that recipe. You can then use any toppings I mentioned in the nacho suggestion under the FAQs & Tips above. YUMMY!
If you are wondering about the perfect dessert to follow up on such a delicious dinner, check out this Cookie Cake recipe. It eliminates the hassle of portioning and baking individual cookies and will quickly become a family favorite. There you have it – a quick and easy dinner sure to please your hungry diners!
Chicken Slow Cooker Enchiladas
Ingredients
- 2 medium onions thinly sliced
- 1 can 28 ounces of tomato sauce
- 1/2 to 1 teaspoon kosher salt
- 2 teaspoons cumin
- 1 teaspoon mild chili powder
- 1 teaspoon garlic powder
- 2 pounds boneless skinless chicken breasts or thighs
- Juice of 1 lime
Instructions
- Place the sliced onions in the bottom of a 6-quart slow cooker.
- Pour the tomato sauce over the onions and add salt, cumin, chili powder, and garlic powder. Stir to mix the ingredients.
- Place the chicken on top of the sauce mixture, ensuring it’s fully submerged.
- Cover and cook on high for 3-4 hours or on low for 6-7 hours, until the chicken is tender and easily shreds.
- Once cooked, remove the chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker and stir into the sauce.
- Squeeze in the lime juice and adjust salt to taste.
- Serve the enchilada chicken warm with your choice of sides or use it as a filling for enchiladas or tacos.
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