Chicken Slow Cooker Enchiladas
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.
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.
Nutrition
Calories: 193kcalCarbohydrates: 4gProtein: 33gFat: 4gSaturated Fat: 1gSodium: 378mgFiber: 1g
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