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Chicken Slow Cooker Enchiladas


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5 from 12 votes
Cook Time : 4 hrs
Total Time : 4 hrs 15 mins
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Last Updated on October 28, 2022 by Corinne Schmitt

These Chicken Slow Cooker Enchiladas are so easy to make and full of flavor! Tender chicken smothered in red enchilada sauce and then topped with cheesy goodness, this recipe is perfect for busy weeknights! 

If you love Air Fryer Enchiladas then this is the recipe for you.  Because the slow cooker does the work, you can come home from work or sports to a tasty meal that your entire family will enjoy. 

Chicken Slow Cooker Enchiladas on a serving plate, garnished with sour cream.

Chicken Enchiladas

One of the best things about these chicken enchiladas is that they are filled with protein. Not only do chicken breasts contain a lot of protein and other nutrients, but you also get calcium and protein from the shredded cheese

Why I Love This Recipe

Chicken Enchiladas made in the crockpot? Yes, please! These easy-to-make, yet delicious and full of flavor Slow Cooker Chicken Enchiladas will be your new favorite weeknight meal.

  • Easy to make
  • Perfect for picky eaters
  • Fills the house with a delicious aroma

If you love slow cooker Mexican food recipes like this one, then you may also enjoy this Slow Cooker Chicken Taco Bowls recipe. 

Ingredients

Chicken Slow Cooker Enchiladas ingredients.

You only need a few simple ingredients to help you make this tasty enchilada recipe. All of these ingredients are easy to find at your local grocery store if you don’t already have them on hand in your pantry.

  • chicken breasts – boneless skinless chicken breasts work best for this recipe.
  • shredded cheese – I like to use either Mexican blend cheese or shredded cheddar cheese for this recipe.

Substitutions

Tortillas: I used corn tortillas but you can use flour tortillas instead if you prefer.

Chicken: If you don’t have chicken breasts, you can use boneless skinless chicken thighs instead.

Variations / Options / Add-Ins

There are so many ways that you can change up this recipe to make it your own. Here are a few ideas:

Peppers: Add some chopped onions or green peppers to the chicken mixture for extra flavor.

Cheese: Try using different types of cheese in the enchiladas. Pepper jack cheese would be delicious!

Spicy: If you want a little extra spice, you can add some chopped jalapenos to the chicken mixture.

Equipment Needed / Helpful Tools

Making this slow cooker recipe is easy, and you only need a couple of tools to help you make this tasty recipe. 

How to Make Chicken Slow Cooker Enchiladas 

Making these slow cooker enchiladas is so simple. Just follow the instructions below and you will have a delicious meal in no time at all. 

Step 1: Add the chicken breasts and enchilada sauce to the crock pot

Place the chicken breast in the slow cooker and top with enchilada sauce. Cook on high until chicken reaches 165 degrees.

Chicken breasts and enchilada sauce inside the crock pot.

Step 2: Shred the chicken

Remove the chicken and shred the meat. Return to slow cooker.

Shredded chicken and enchilada sauce inside the crock pot.

Step 3: Add the corn, beans, tortillas, and cheese

Add the corn, black beans, tortillas, and 2 cups of cheese and stir to mix.

Corn, beans, tortillas, and cheese are added to the crock pot.

Step 4: Top with remaining cheese and cook for 45 minutes 

Top with remaining cheese and cook for 45 minutes.

The makings for chicken enchiladas topped with the remaining cheese in a slow cooker.

Serving Suggestions

I like to serve Chicken Slow Cooker Enchiladas with a side of this Instant Pot Copycat Chiptole Rice or a batch of these Air Fryer Roasted Vegetables

Chicken Slow Cooker Enchiladas on a serving plate, garnished with sour cream.

Pro Tips

Try these tips to make the best Slow Cooker Enchiladas:

  • Make sure that your chicken reaches an internal temperature of 165 degrees before you shred it. 
  • For easy clean up you can spray your slow cooker with nonstick cooking spray or use a slow cooker liner instead. 
  •  If you want a little extra flavor, you can saute the chicken in some olive oil before adding it to the crock pot. 
  • For a little extra spice, you can add some chopped jalapeno peppers or green chiles to the chicken mixture.
  • The leftovers of this dish make great quesadillas! 
  • I like to use two forks to shred chicken, but if it’s too hot to touch, you could shred it with a mixer.
  • Garnish this dish with sour cream, black olives, green onions, or your favorite taco toppings. 
  • Add more flavor to your sauce by adding in fresh garlic or garlic powder, taco seasoning, and a dash of chili powder. 

FAQs

Do you have questions about this slow cooker chicken enchilada casserole recipe? Here are the answers to the most commonly asked questions about this recipe. 

How to store

You can store these enchiladas in an airtight container in the refrigerator for up to 3 days. 

How to reheat

The best way to reheat these is in the oven at 350 degrees until warmed through. 

Can you freeze? 

I do not recommend freezing this dish as it can make the tortillas tough. 

More Slow Cooker Recipes

If you like slow cooker recipes, give these recipes a try:

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Chicken Slow Cooker Enchiladas

Corinne Schmitt
These Chicken Slow Cooker Enchiladas are easy to make, and they are full of tangy Mexican flavors.
5 from 12 votes
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Course Dinner
Cuisine Mexican
Servings 4 Servings
Calories 712 kcal

Equipment

  • Slow Cooker

Ingredients
  

  • 2 chicken breasts
  • 15 ounces whole kernel corn drained
  • 15 ounces black beans drained and rinsed
  • 16 ounces red enchilada sauce
  • 3 cups shredded cheese
  • 5 corn tortillas cut into strips

Instructions
 

  • Place the chicken breasts in the slow cooker and top with enchilada sauce. Cook on high until chicken reaches 165 degrees.
  • Remove the chicken and shred the meat. Return to slow cooker.
  • Add the corn, beans, tortillas and 2 cups of cheese and stir to mix.
  • Top with remaining cheese and cook for 45 minutes.

Video

Notes

  • Make sure that your chicken reaches an internal temperature of 165 degrees before you shred it. 
  • For easy clean up you can spray your slow cooker with nonstick cooking spray or use a slow cooker liner instead. 
  •  If you want a little extra flavor, you can saute the chicken in some olive oil before adding it to the crock pot. 
  • For a little extra spice, you can add some chopped jalapeno peppers or green chiles to the chicken mixture.
  • The leftovers of this dish make great quesadillas! 
  • I like to use two forks to shred chicken, but if it’s too hot to touch, you could shred it with a mixer.
  • Garnish this dish with sour cream, black olives, green onions, or your favorite taco toppings. 
  • Add more flavor to your sauce by adding fresh garlic or garlic powder, taco seasoning, and a dash of chili powder.

Nutrition

Serving: 1ServingCalories: 712kcalCarbohydrates: 58gProtein: 58gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 139mgSodium: 1832mgPotassium: 666mgFiber: 10gSugar: 21gVitamin A: 1359IUVitamin C: 5mgCalcium: 458mgIron: 4mg
Keyword Chicken Slow Cooker Enchiladas, Slow Cooker Enchiladas
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