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Chicken Slow Cooker Enchiladas

Chicken Slow Cooker Enchiladas

Lori MauerLori Mauer
Set the table for comforting Chicken Slow Cooker Enchiladas! This easy recipe needs just 5 minutes of prep for tender, flavorful chicken every time.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 193 kcal

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.
    Placing sliced onions in a slow cooker for chicken slow cooker enchiladas.
  • Pour the tomato sauce over the onions and add salt, cumin, chili powder, and garlic powder. Stir to mix the ingredients.
    Chicken Slow Cooker Enchiladas
  • Place the chicken on top of the sauce mixture, ensuring it's fully submerged.
    Chicken Slow Cooker Enchiladas
  • 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.
    Chicken Slow Cooker Enchiladas

Nutrition

Calories: 193kcalCarbohydrates: 4gProtein: 33gFat: 4gSaturated Fat: 1gSodium: 378mgFiber: 1g
Keyword chicken, slow cooker, slow cooker enchilada chicken
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