This Chicken Enchilada Crock Pot Meal is super easy and full of flavor! You just toss chicken, beans, and salsa in the pot and let it cook low and slow.
It’s like a warm hug in a bowl! I love to top it with cheese and avocado. Perfect for busy days or when I want to impress without the stress! 🥑🎉
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for this dish as they cook well and shred easily. If you’re looking for a quicker option, shredded rotisserie chicken can work just fine!
Enchilada Sauce: A can of red enchilada sauce adds rich flavor. If you want a milder taste, you can substitute with green enchilada sauce. Homemade sauce is also an option if you’re feeling adventurous.
Black Beans: These add not just protein but also a creamy texture. You can swap black beans for pinto beans or chickpeas if you prefer a different flavor.
Corn: Whether using frozen or canned corn, both will add sweet crunch. In the off-season, you can even use fresh corn! Just make sure to cook and remove it from the cob first.
Cheese: Shredded cheese is essential for that gooey factor. Cheddar or a Mexican blend works great. If you need a lighter option, try reduced-fat cheese or even nutritional yeast for a dairy-free version!
How Do I Shred Chicken Easily in a Crock Pot?
Shredding chicken right in the crock pot is super easy, and here’s how to do it effectively:
- Once the cooking time is up, check that the chicken is tender and cooked through—you can use a meat thermometer to ensure it’s at least 165°F (75°C).
- Grab two forks or a set of tongs and gently pull the chicken apart—it should fall apart effortlessly.
- Mix the shredded chicken back into the sauce for a blend of flavor!
It’s my favorite trick because not only does it save dishes, but it incorporates all those yummy flavors right back into the chicken!
How to Make Chicken Enchilada Crock Pot Meal
Ingredients You’ll Need:
Main Ingredients:
- 1.5 pounds boneless, skinless chicken breasts
- 1 can (10 oz) red enchilada sauce
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 small onion, diced
- 2 cups shredded cheese (cheddar or Mexican blend)
- 12 corn tortillas, cut into strips
Seasonings:
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Garnishes:
- Sliced black olives (for garnish)
- Fresh cilantro (for garnish, optional)
How Much Time Will You Need?
This delightful dish takes roughly 10 minutes to prep and will cook in your slow cooker for about 6-7 hours on low or 3-4 hours on high. You can set it and forget it while it turns into a comforting meal!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless, skinless chicken breasts right at the bottom of your crock pot. Sprinkle them with chili powder, cumin, garlic powder, and a pinch of salt and pepper. This will flavor the chicken beautifully as it cooks!
2. Layer the Sauces:
Next, pour the red enchilada sauce and the can of diced tomatoes with green chilies over the chicken. Make sure the chicken is well covered; this will keep it moist and juicy while cooking.
3. Add the Veggies:
Now it’s time to add the good stuff! Sprinkle the black beans, corn, and diced onion on top of the sauce mixture. These ingredients will add great flavor and texture to your meal.
4. Layer the Tortillas:
Take your prepared corn tortilla strips and layer them evenly over everything. This will give your dish a lovely texture and help soak up all the delicious flavors.
5. Cheese It Up:
Now for the best part! Cover the entire mixture with shredded cheese, but save a little bit of cheese for later to add at the end of cooking. This will help ensure you get that gooey, melted cheesy goodness!
6. Let It Cook:
Cover the crock pot with its lid and cook on low for about 6-7 hours or on high for 3-4 hours. You’ll know it’s done when the chicken is cooked through and shreds easily with a fork.
7. Add More Cheese:
In the last 30 minutes of cooking, sprinkle the reserved cheese on top. This will melt beautifully and create a wonderful cheesy layer over your enchilada dish.
8. Shred and Serve:
Once the cooking time is up, take a fork and shred the chicken directly in the crock pot. Give everything a good stir to combine those fluffy tortillas, beans, and melted cheese. It should look amazing!
9. Garnish and Enjoy:
Serve your warm, delicious Chicken Enchilada Meal hot right from the crock pot. Top with sliced black olives and fresh cilantro if you like a bit of freshness. Enjoy your meal with friends or family!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to increase the cooking time by about an hour if you’re cooking on low, or an additional 30 minutes if on high. Ensure the chicken reaches a safe internal temperature of 165°F (75°C) before shredding.
Can I Substitute Tortillas with Another Type?
Absolutely! If you prefer, you can use flour tortillas instead of corn tortillas. Just cut them into strips as you would for the corn ones. You can also opt for low-carb tortillas if you’re looking for a healthier alternative!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. If you want to freeze it, pack it in a freezer-safe container for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove or microwave, stirring regularly.
Can I Make This Dish Vegetarian?
Yes, you can easily make it vegetarian! Just omit the chicken and add extra beans or some lentils for protein. You could also add additional vegetables like bell peppers or zucchini to make it heartier!
