This Chicken Enchilada Crock Pot Meal is a warm and cozy dish that cooks all day while you relax. Just toss in shredded chicken, enchilada sauce, and cheese for a tasty treat!
You’ll love how easy it is—just set it and forget it! I often serve it with tortillas or rice. Plus, you get to enjoy the amazing smell filling your kitchen all day! 🌮
Key Ingredients & Substitutions
Chicken: I recommend boneless, skinless chicken breasts for their lean meat and ease of shredding. If you’re looking for a richer flavor, chicken thighs are a great alternative as they remain moist during cooking.
Enchilada Sauce: You can choose red or green enchilada sauce based on your taste preference. If you want to spice things up, try a homemade sauce with tomatoes and spices. For a milder option, consider using a mild salsa.
Black Beans: These are a key ingredient, adding protein and texture. If black beans aren’t on hand, feel free to use pinto beans or chickpeas. They both add a nice flavor and nutritional value.
Cheese: I love using a Mexican cheese blend for its creaminess. However, cheddar gives a nice sharp flavor, too. If you want a dairy-free option, try a vegan cheese or skip it altogether.
Corn: Frozen corn is super convenient and tastes great. Canned corn works just as well. If you prefer, you can use fresh corn off the cob for a seasonal touch.
How Do You Ensure Perfectly Shredded Chicken?
Shredding chicken may seem tricky, but it’s quite simple. The key is to let the chicken cook until it’s tender, which makes shredding easy. Look for a few signs that your chicken is ready:
- Cooking for the recommended time: 6-7 hours on low or 3-4 on high.
- Use two forks to shred in the slow cooker directly, as this keeps all the delicious juices mixed in.
Taking those 30 minutes to let the cheese melt on top really enhances the dish, allowing it to soften beautifully and blend with the other ingredients. Enjoy a cozy meal that’s easy to prepare!
How to Make Chicken Enchilada Crock Pot Meal
Ingredients You’ll Need:
For the Crock Pot Meal:
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 can (10 oz) enchilada sauce (red or green)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 can (4 oz) diced green chilies (optional)
- 1 small onion, diced
- 1 cup shredded cheese (cheddar or a Mexican blend)
- 8-10 corn tortillas, cut into strips
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 1/2 cup sliced black olives (for topping)
- Fresh cilantro (for garnish, optional)
How Much Time Will You Need?
This Chicken Enchilada Crock Pot Meal takes about 15 minutes to prepare and is super easy to put together. You’ll then cook it in the slow cooker for 6-7 hours on low or 3-4 hours on high. Perfect for a busy day!
Step-by-Step Instructions:
1. Prepare the Base:
Start by placing the boneless, skinless chicken at the bottom of your slow cooker. This will be the base for all the tasty ingredients.
2. Mix the Sauce:
In a mixing bowl, add the enchilada sauce, black beans, corn, diced green chilies (if you want a little extra spice), and the diced onion. Sprinkle in the chili powder, cumin, and season with salt and pepper. Stir everything together until it’s well combined.
3. Assemble in the Slow Cooker:
Pour the sauce mixture over the chicken in the slow cooker, making sure the chicken is nicely covered. Next, layer the corn tortilla strips on top of everything. Spread them out so you get a little bit in every bite!
4. Cooking Time:
Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. You’ll know it’s ready when the chicken is fully cooked and easy to shred with a fork.
5. Add the Cheese:
About 30 minutes before cooking is done, sprinkle the shredded cheese on top. Cover it again and let it melt into that delicious mixture.
6. Shred and Serve:
Once cooked, take two forks and shred the chicken right in the slow cooker. Mix everything together gently. Top it off with sliced black olives and fresh cilantro if you like! Serve it hot and enjoy your tasty meal!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken in this recipe! Just keep in mind that cooking time may be slightly longer. Ensure the chicken is cooked to an internal temperature of 165°F. If using frozen chicken, it’s best to cook it on low for 8-9 hours for thorough cooking.
What Can I Substitute for Corn Tortillas?
If you don’t have corn tortillas, flour tortillas work well as a substitute. Alternatively, you can use tortilla chips for a different texture and add them right before serving for a crunchy topping!
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. For best quality, reheat in the microwave or on the stovetop, adding a splash of water or broth to keep it moist. If you want to freeze leftovers, place them in a freezer-safe container for up to 3 months.
Can I Make This Dish Spicier?
Absolutely! To add more heat, consider increasing the amount of chili powder, adding diced jalapeños, or using spicy enchilada sauce. Taste the mixture before cooking to adjust the spice level to your preference!
