This Chicken Enchilada Crock Pot Meal is super easy and full of flavor! With tender chicken, zesty enchilada sauce, and melting cheese, it’s a perfect meal for any day.
You just toss everything in the slow cooker, and let it work its magic. I love serving it with warm tortillas or over rice. Plus, cleanup is a breeze!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this dish, but you can use thighs for extra moisture and flavor. If you’re looking for a faster option, shredded rotisserie chicken works well.
Enchilada Sauce: A 10 oz can of red enchilada sauce adds depth. If you’re short on time, store-bought sauce is fine, though you can also make homemade sauce for flavor—just blend tomatoes, chili powder, and spices.
Beans: Black beans bring protein and fiber. If you prefer, pinto beans or kidney beans can be swapped in. Canned beans are convenient, but if you have dried beans, just soak and cook them first.
Cheese: Shredded cheddar or a Mexican blend finishes the dish nicely. If you’re lactose intolerant, plant-based cheese or nutritional yeast (for a cheesy flavor) can work as a substitute.
Corn Tortillas: Corn tortillas are crunchy and delicious in this recipe. If you can’t find corn tortillas or want a gluten-free option, flour tortillas or even tortilla chips would work as a substitute.
How Do I Ensure My Chicken Stays Moist and Flavorful?
To keep your chicken tender and juicy while cooking, seasoning is key. This recipe suggests sprinkling salt, pepper, and taco seasoning on the chicken first. This helps lock in flavors!
- When layering your ingredients, make sure to cover the chicken well with the enchilada sauce—it keeps it moist.
- Cooking in a crockpot is a gentle way to prepare meat, so ensure you don’t open the lid too frequently, which lets warmth escape.
Easy Chicken Enchilada Crock Pot Meal
Ingredients You’ll Need:
For the Main Dish:
- 2 pounds boneless, skinless chicken breasts
- 1 can (10 oz) red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 8 corn tortillas, cut into strips
- 1 teaspoon taco seasoning
- Salt and pepper to taste
For the Toppings:
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup sliced black olives
- Fresh cilantro for garnish (optional)
- Sour cream for serving (optional)
How Much Time Will You Need?
This Chicken Enchilada Crock Pot Meal requires about 15 minutes of prep time, and it will need to cook for 6-8 hours on low or 3-4 hours on high. Just set it and forget it until dinner time! It’s an easy way to enjoy a delicious meal without much hassle.
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless, skinless chicken breasts at the bottom of your crockpot. Season them with a sprinkle of salt, pepper, and taco seasoning to give the chicken some tasty flavor. Don’t be shy with the seasoning!
2. Add the Sauce:
Next, pour the red enchilada sauce over the chicken, making sure to cover all the pieces. This will help keep the chicken moist and flavorful while it cooks.
3. Mix in the Beans and Veggies:
Now, add in the black beans, corn, and diced tomatoes. Sprinkle half of the sliced black olives and half of the shredded cheese on top of this mixture. This adds great texture and flavor to your enchiladas!
4. Layer the Tortilla Strips:
After the mixture is layered in, scatter the cut corn tortilla strips over the top. They will soak up all those delicious flavors as they cook!
5. Finish the Layering:
Pour the remaining enchilada sauce on top and finish with the rest of the cheese and olives. This creates a cheesy, delicious topping that everyone will love.
6. Cook It Up:
Cover the crockpot 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 easily shred with a fork when it’s done. Enjoy that wonderful smell filling your kitchen!
7. Shred and Mix:
Once it’s cooked, take two forks and shred the chicken right in the pot. Mix everything together so that all those yummy layers are combined and coated in sauce.
8. Serve and Enjoy:
Now it’s time to serve! Scoop the enchilada mixture onto plates and garnish with fresh cilantro and a dollop of sour cream if you’d like. Enjoy your delightful, warm meal!
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can! Just remember to cook it for a bit longer. If using frozen chicken, set your crockpot on high and cook for about 4-5 hours, or until the chicken is thoroughly cooked and easy to shred. It’s essential not to add the ingredients on top of the frozen chicken; layering everything else on top will help with even cooking.
What Can I Use Instead of Corn Tortillas?
If you don’t have corn tortillas, feel free to use flour tortillas instead. You can also use tortilla chips for a crunchy topping. Just add them the last 30 minutes of cooking to prevent them from getting too soggy.
How Do I Store Leftovers?
To store leftovers, let them cool completely and then transfer them to an airtight container. They can be kept in the fridge for up to 3-4 days. For longer storage, consider freezing portions in freezer-safe bags—just thaw overnight in the fridge before reheating!
Can I Add More Vegetables?
Absolutely! This recipe is quite flexible. You can add diced bell peppers, onions, or even zucchini for extra nutrition. Just make sure to chop them into small pieces and layer them in the crockpot with the other ingredients. This will help them cook evenly and meld their flavors with the dish.
