This Chicken Enchilada Crock Pot Meal is a tasty and easy dish, packed with shredded chicken, tasty spices, and gooey cheese. Just toss everything into the pot and let it cook!
It’s fun to watch it all come together with little effort. I love serving it with tortilla chips on the side. Trust me, your family will ask for seconds! 🍽️
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken is your go-to for this dish as it easily shreds after cooking. If you prefer, throw in chicken thighs for a juicier bite. They’re also often more flavorful!
Red Enchilada Sauce: This is what gives the dish its tasty base. If you’re feeling adventurous, try green enchilada sauce or homemade sauce for a fresh twist. You can even use salsa if that’s what you have on hand!
Black Beans: These add protein and richness. If you’re not a black bean fan, white beans or pinto beans can easily substitute. You could even skip the beans altogether for a lighter version.
Corn: Whether fresh, frozen, or canned, corn sweetens the dish. Don’t have corn? Skip it or swap it for some diced bell peppers for a crunchy texture.
Cheese: Cheddar or a Mexican blend works wonders here. For a cheesy kick, try pepper jack instead. Vegan cheese can be used if you’re keeping it dairy-free.
Tortilla Strips: Cut flour tortillas add a great texture. If you want to go gluten-free, use corn tortillas or tortilla chips. Just crumble them gently before adding!
How Do I Ensure My Chicken Is Perfectly Cooked and Shredded?
Cooking chicken in a crock pot can be super easy, but following a few tips helps get it just right. Start by seasoning your chicken well before it goes in the pot.
- Layer the chicken at the bottom of the crock pot and don’t overcrowd it. More space helps it cook evenly.
- Add the sauces and veggies carefully, covering the chicken entirely.
- Three to four hours on high or six to seven hours on low usually does the trick. Check for an internal temp of 165°F.
- Once done, shred with two forks. Make sure to stir it gently back into the sauce for the best flavor!
How to Make Chicken Enchilada Crock Pot Meal
Ingredients You’ll Need:
For the Main Dish:
- 2 lbs boneless, skinless chicken breasts
- 1 can (10 oz) red enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 can (4 oz) diced green chiles
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup flour tortillas, cut into strips
- 1 cup sliced black olives (for topping)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh cilantro (for garnish, optional)
- Sour cream (for serving, optional)
How Much Time Will You Need?
This Chicken Enchilada Crock Pot Meal will take about 15 minutes to prep and then 6-7 hours to cook on low (or 3-4 hours on high). So, it’s perfect for a simple dinner with minimal fuss. Just set it in the morning and enjoy a delicious meal later!
Step-by-Step Instructions:
1. Prepare the Chicken
Start by placing the chicken breasts at the bottom of your crock pot. Season them with salt, pepper, ground cumin, garlic powder, and onion powder. Make sure to sprinkle the seasonings evenly for the best flavor!
2. Add the Enchilada Sauce
Pour the red enchilada sauce over the seasoned chicken, ensuring that the chicken is well covered in the sauce. This will keep the chicken juicy and flavorful as it cooks.
3. Mix in the Extras
Now it’s time to add some good stuff! Gently add the black beans, corn, and diced green chiles. Spread these ingredients evenly over the chicken so that every bite has a taste of these delicious additions.
4. Cook It Up
Cover the crock pot with its lid and set it to cook. If you’re using low heat, let it cook for 6-7 hours. If you’re in a bit more of a hurry, you can set it to high for 3-4 hours. The chicken is ready when it’s fully cooked and tender!
5. Shred the Chicken
Once the chicken is done cooking, carefully shred it directly in the crock pot using two forks. This makes it easy to mix with all the tasty ingredients around it!
6. Add the Tortilla Strips
Gently stir in the strips of flour tortillas. This will allow them to soak up all of that yummy sauce and flavors while they heat through.
7. Melt the Cheese
Sprinkle the shredded cheese over the top of the mixture. Cover the crock pot again and cook for an additional 15-20 minutes, or until the cheese is nicely melted and gooey.
8. Top and Serve
Before serving, add your sliced black olives on top for a tasty finishing touch. If you love a bit of freshness, garnish with some fresh cilantro as well! Don’t forget to serve this delightful dish with a dollop of sour cream if you like.
Enjoy your delicious Chicken Enchilada Crock Pot Meal! It’s easy, hearty, and packed with flavor!
Can I Use Different Types of Chicken?
Absolutely! You can substitute boneless, skinless chicken breasts with thighs if you prefer a richer flavor and juicier texture. Just be aware that dark meat may take slightly longer to cook. Make sure the internal temperature reaches 165°F for safety.
Can I Make This Recipe Vegetarian?
Yes! To make a delicious vegetarian version, simply omit the chicken and replace it with 1-2 cups of your favorite vegetables, like bell peppers, zucchini, or mushrooms. Feel free to add extra beans or tofu for protein!
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. If you’d like to keep them longer, you can freeze the enchilada mixture for up to 3 months. Just thaw in the fridge before reheating!
Can I Use Store-Bought Enchilada Sauce?
Definitely! Store-bought enchilada sauce works great in this recipe. Feel free to choose your preferred brand or even try green enchilada sauce for a different flavor profile. Just check the can size to match the 10 oz measurement!
