Slow Cooker Enchilada Chicken Recipe
If you’re craving a cheesy, saucy, absolutely crave-worthy comfort dish, look no further than this Slow Cooker Enchilada Chicken Recipe. Imagine juicy, shredded chicken slow-simmered in a rich enchilada sauce, layered with melty cheddar, tender tortilla strips, and tangy black olives, all finished with cool sour cream and fresh cilantro. This recipe is a weeknight hero that brings big flavor with minimal effort—you simply set it, forget it, and come home to a meal that tastes like you spent hours in the kitchen.
Ingredients You’ll Need
The beauty of this Slow Cooker Enchilada Chicken Recipe is in its simplicity—every ingredient has a meaningful role, from the savory chicken to the bright herbs. Here’s what you’ll need, and why each one matters:
- Chicken breasts: Boneless and skinless, they become fork-tender and soak up all the saucy goodness in the slow cooker.
- Enchilada sauce: The bold, tomato-chili flavor base; choose your favorite store-bought or homemade!
- Garlic powder: Adds a mellow, savory note that subtly elevates the sauce.
- Cumin: Offers deep, earthy warmth that’s classic in Mexican-inspired dishes.
- Corn tortillas: Cut into strips, they absorb the sauce and become deliciously tender—almost like noodles, but with more flavor.
- Cheddar cheese: Melty, gooey, and sharp; divided so you get cheese mixed in and a bubbly golden topping too.
- Sliced black olives: Brings a briny kick and a pop of color—used within the casserole and on top.
- Sour cream: A creamy, tangy finish that cools down every bite.
- Fresh cilantro leaves: The herbal punch that brightens all the robust flavors and adds a touch of color.
How to Make Slow Cooker Enchilada Chicken Recipe
Step 1: Prep Your Slow Cooker
Start by either spraying your slow cooker insert with nonstick spray or using a slow cooker liner. This small step saves you a ton of cleanup time later and guarantees every cheesy bit comes out easily.
Step 2: Layer in the Chicken
Place the boneless, skinless chicken breasts in a single even layer on the bottom of your slow cooker. This ensures that every piece gets plenty of sauce coverage as it cooks.
Step 3: Mix and Pour the Sauce
In a separate bowl, stir together the enchilada sauce, garlic powder, and cumin until well mixed. Pour this bold, flavorful blend right over the chicken, submerging it completely so it soaks up every ounce of flavor.
Step 4: Let It Slow Cook
Cover and cook: set your slow cooker to Low for 6 hours if you have the time, or High for 3 hours if you’re in a bit more of a hurry. During this time, the chicken will become beautifully tender and soak up all those zesty, spicy flavors.
Step 5: Shred the Chicken
Once the chicken is cooked through and perfectly tender, use two forks to shred it right in the slow cooker. It should come apart with almost no effort.
Step 6: Add Tortilla Strips
Slice the corn tortillas into strips (think thick noodle size) and stir them into the chicken and sauce mixture. They’ll soak up the sauce and start to soften—think of it as a Tex-Mex twist on noodles!
Step 7: Mix in Cheese and Olives
Toss in half a cup of shredded cheddar and half of the sliced olives, then stir until everything is just combined and the cheese starts to melt into the saucy chicken.
Step 8: Flatten and Top
Using the back of a spoon, gently smooth and flatten the mixture so it’s level. Sprinkle the rest of the cheese and the remaining olives evenly over the top, creating that irresistible cheesy layer.
Step 9: Final Slow Cook
Cover the slow cooker and cook on Low for another 30 minutes. This gives the cheese time to melt and those flavors a final chance to mingle.
Step 10: Serve with Toppings
Spoon the hot cheesy enchilada chicken into bowls, then finish each serving with a dollop of cool, creamy sour cream and a scattering of fresh cilantro. Now, dig in and enjoy!
How to Serve Slow Cooker Enchilada Chicken Recipe
Garnishes
Take your Slow Cooker Enchilada Chicken Recipe to the next level with generous spoonfuls of sour cream and a sprinkling of fresh cilantro. For extra flair, you could add sliced green onions, diced avocado, or even a squeeze of fresh lime—anything that adds a pop of freshness and color works beautifully on top.
Side Dishes
This hearty slow cooker dish shines with simple sides! Fluffy Mexican rice or garlic-lime quinoa works well to soak up every bit of sauce, while classic refried beans, a crunchy green salad, or grilled corn on the cob round out your meal with gorgeous color and texture.
Creative Ways to Present
If you want to get creative, try serving the enchilada chicken inside baked sweet potatoes, stuffing it into flour tortillas for over-stuffed burritos, or even spooning it over tortilla chips for a crowd-pleasing nacho platter. The Slow Cooker Enchilada Chicken Recipe is endlessly versatile!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, you’re in luck—this dish keeps beautifully! Let the Slow Cooker Enchilada Chicken Recipe cool slightly, then transfer it (without toppings) into an airtight container. Store in the fridge for up to four days. The flavors often get even better overnight!
Freezing
To freeze, cool the enchilada chicken completely and place it in a freezer-safe container. For best results, freeze before adding garnishes. It’ll keep for up to three months and makes the perfect emergency dinner.
Reheating
When you’re ready to reheat, simply microwave individual portions or warm larger servings in a covered skillet over medium-low heat until bubbling and hot throughout. Add fresh garnishes after reheating to bring back color and freshness.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are just as delicious here and add a bit more richness and moisture to the Slow Cooker Enchilada Chicken Recipe. The cook time remains about the same, so swap away if you prefer dark meat.
Is it okay to use flour tortillas instead of corn?
You can use flour tortillas, but keep in mind they tend to break down a little more in the sauce and become softer. Corn tortillas provide better texture and that distinct flavor classic to enchilada dishes.
Can I make it spicier?
Definitely! For heat lovers, add diced jalapeños or use hot enchilada sauce. A sprinkle of crushed red pepper or a dash of hot sauce when serving also gives a nice kick.
What’s the best way to shred chicken quickly?
While forks work great, you can also use a hand mixer on low speed right in the slow cooker to speed things along. It shreds the chicken perfectly in seconds!
Can I prep this Slow Cooker Enchilada Chicken Recipe the night before?
Yes—assemble everything (except the toppings) in your slow cooker insert and refrigerate overnight. In the morning, just pop it into your slow cooker base and let it do its thing while you go about your day.
Final Thoughts
There’s a true feeling of home in every bite of this Slow Cooker Enchilada Chicken Recipe. It brings together warmth, comfort, and a fiesta of flavors with barely any fuss. I can’t wait for you to give it a try and make it your own family favorite!
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Slow Cooker Enchilada Chicken Recipe
- Total Time: 6 hours 15 minutes (approx.)
- Yield: 4–6 servings 1x
- Diet: Gluten Free
Description
This Slow Cooker Enchilada Chicken recipe is a delicious and easy dish that combines tender shredded chicken with flavorful enchilada sauce, melted cheese, and savory olives. Perfect for a hassle-free weeknight dinner or a casual gathering with friends.
Ingredients
For the Chicken:
- 1 ½ pounds boneless skinless chicken breasts
For the Enchilada Sauce Mixture:
- 1 can (28 ounces) enchilada sauce
- 1 teaspoon garlic powder
- ½ teaspoon cumin
Additional Ingredients:
- 8 corn tortillas
- 2 cups shredded cheddar cheese (divided)
- 1 can (4 ounces) sliced black olives (drained, divided)
- 1/2 cup sour cream
- 1/4 cup fresh cilantro leaves
Instructions
- Spray the Slow Cooker: Spray the inside of your slow cooker with nonstick cooking spray or use a slow cooker liner.
- Prepare Chicken: Arrange the chicken breasts in the bottom of the slow cooker.
- Mix Enchilada Sauce: Combine enchilada sauce, garlic powder, and cumin; pour over the chicken.
- Cook: Cook on Low for 6 hours or on High for 3 hours.
- Shred Chicken: Shred the cooked chicken using a fork.
- Prepare Tortillas: Cut the corn tortillas into strips and add them to the chicken and sauce mixture, stirring until well coated.
- Add Cheese and Olives: Mix in 1/2 cup of cheese and half of the olives; stir until combined.
- Layer Mixture: Flatten the mixture with the back of a spoon. Top with remaining cheese and olives.
- Final Cooking: Cover and cook on low for an additional 30 minutes.
- Serve: Spoon into serving bowls and top with sour cream and cilantro leaves.
Notes
- This dish can be customized with additional toppings like diced tomatoes, sliced jalapenos, or avocado.
- For a spicier version, consider using hot enchilada sauce or adding red pepper flakes to the chicken mixture.
- Prep Time: 15 minutes
- Cook Time: 6 hours on Low or 3 hours on High
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5g
- Sodium: 810mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 100mg
Keywords: Slow Cooker Enchilada Chicken, Enchilada Chicken Recipe, Slow Cooker Chicken, Mexican Chicken Recipe
