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Slow Cooker Enchilada Chicken

Slow Cooker Enchilada Chicken

 

 This easy-peasy recipe is sure to become a family favorite. A bright and colorful dish that tastes totally delicious. Grab your slow cooker and get cooking! 

 

As I write this post, it’s the just about the first week of September which is also the first week of school here on Long Island.

 

It’s still nice and mild outside with a nice breeze but you can feel the change in the weather.

 

On that note, for me this means it’s time to get out my old friend, the handy dandy slow cooker

 

 Dust it off and plan some delicious, wholesome meals my family will love.

 

The meals have to be simple and easy to follow with few ingredients. No fuss but must be great tasting. I have some fussy eaters around here.

 

This new enchilada chicken is now on the top of my list for slow cooker weeknight meals. My family adored it when I made it this past week.

 

They already requested it for next week.

 

You’ll see in the photo I served this dish over riced cauliflower.

 

I bought a frozen packages for convenience and all the package should say is cauliflower. No added ingredients.

 

Riced cauliflower is a wonderful substitute for rice. The texture is very similar yet the carb content is much lower. 

 

Many people on a low carb or keto diet use riced cauliflower in many of their dishes. 

 

But, if you want to go the traditional way, use some brown or white rice. 

 

Give this recipe a try. It’s got the most beautiful colors and that’s very important when following a healthy eating plan. To eat the colors of the rainbow. 

Slow Cooker Enchilada Chicken

Yields: 4 servings

 

Ingredients:

  • 4 boneless skinless chicken breasts 
  • 10 ounce can enchilada sauce
  • 2 garlic cloves minced or grated
  • 1 medium onion diced 
  • 4 ounce can green chilies
  • 1/2 cup cold water
  • 1/2 tsp sea or kosher salt
  • 1/2 tsp black or white pepper
  •  cooked frozen riced cauliflower, or brown or white rice 

Optional toppings:

  • shredded cheddar cheese, jalapeno slices, avocado,guacamole, salsa, tomatoes,olives, sour cream, or Greek yogurt. Be creative each time you make this dish.
     
     
     
     
     
     
     
     
     
     
     
     

Directions:

  1. Place a slow cooker liner  into your slow cooker bowl (these are so fantastic for easy clean up) into your slow cooker (love this one brand) or, if not using a liner, spray with cooking spray. 
  2. Rinse chicken in cold water and place in slow cooker. 
  3. Season with salt, pepper, minced garlic, and diced onion. 
  4. Pour green chilies over top then pour water with the can of enchilada sauce over that. 
  5. Cook on low to medium for 5 hours. Take out the chicken and shred with two forks. Place back in the slow cooker. Stir gently.  Turn to high and cook another hour or two until the chicken is completely cooked. 
  6. Serve over rice or cauliflower rice. Have toppings in small dishes ready for everyone to top with their favorites. 

Enjoy the deliciousness!

 

Slow Cooker Enchilada Chicken

Slow Cooker Enchilada Chicken - This easy-peasy recipe is sure to become a family favorite. A bright and colorful dish that tastes totally delicious. Grab your slow cooker and get cooking! 
Course Dinner, Main Course, Main Meal
Cuisine American, Mexican
Keyword crock pot, enchilada, slow cooker, slow cooker chicken
Servings 4
Author Pam

Ingredients

  • 4 boneless, skinless chicken breasts
  • 10 ounce can enchilada sauce
  • 2 garlic cloves minced or grated
  • 1 medium onion diced
  • 4 ounce can green chilies
  • 1/2 cup cold water
  • 1/2 tsp sea or kosher salt
  • 1/2 tsp black or white pepper
  • cooked white, brown, or cauliflower rice

Optional Toppings

  • •shredded cheese, jalapeno slices, avocado,guacamole, salsa, tomatoes,olives, sour cream, or Greek yogurt

Instructions

  1. 1.Place a slow cooker liner into your slow cooker bowl (these are so fantastic for easy clean up) into your slow cooker (love this one brand) or, if not using a liner, spray with cooking spray.

    2.Rinse chicken in cold water and place in slow cooker.

    3.Season with salt, pepper, minced garlic, and diced onion.

    4.Pour green chilies over top then pour water with the can of enchilada sauce over that.

    5.Cook on low to medium for 5 hours. Take out the chicken and shred with two forks. Place back in the slow cooker. Stir gently. Turn to high and cook another hour or two until the chicken is completely cooked.

    6.Serve over rice or cauliflower rice. Have toppings in small dishes ready for everyone to top with their favorites. Enjoy! 

Wait! Don’t leave just yet…check out a few more delicious slow cooker meal ideas. Click the links below. 

 

Slow Cooker Mushroom Soup

Hearty and filling, a wonderful meal on it’s own, grab some crusty bread, you don’t want to miss a drop!

 

Beer Braised Slow Cooker Flank Steak

A copycat recipe from a favorite diner on Long Island, easily made at home in your slow cooker.

 

Thanks for stopping by. I hope you enjoyed the recipes featured today. Check  back often, there’s new recipes going up all the time. You can print out any this recipe by scrolling up and the same for any other recipe. You can also pin on Pinterest to save your favorite recipes for later on.

Bye for now

XO

Disclosure: You may see links to ingredients or cooking items in the ingredient, instructions, or equipment sections of this post. I’m a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. I will receive a small percentage of sales generated by these links. However, this in no way increases the price of the items.

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