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6-Ingredient Slow Cooker Enchilada Chicken Recipe

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  • Author: Emily
  • Prep Time: 5 min
  • Cook Time: 240 min
  • Total Time: 245 min
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican

Description

This 6-Ingredient Slow Cooker Enchilada Chicken is a simple, flavorful, and versatile recipe perfect for busy weeknights. Tender chicken breasts or thighs are slow-cooked in a spiced tomato sauce with onions and seasonings until perfectly shreddable. The result is a delicious base for enchiladas, tacos, or served on its own with your favorite sides. Minimal prep and no pre-cooking make this a convenient and satisfying meal option.

Ingredients

Units Scale

Main Ingredients

  • 2 medium onions, thinly sliced
  • 1 (28-ounce) can tomato sauce
  • 1 teaspoon kosher salt
  • 2 teaspoons cumin
  • 1 teaspoon mild chili powder
  • 1 teaspoon garlic powder
  • 2 pounds boneless skinless chicken breasts or thighs
  • Juice of 1 lime

Serving Suggestion

  • Easy Guacamole (optional, for serving)

Instructions

  1. Combine Ingredients: Add the thinly sliced onions, tomato sauce, kosher salt, ground cumin, mild chili powder, and garlic powder to a 6-quart slow cooker. Stir well to evenly combine all the ingredients.
  2. Add Chicken: Nestle the boneless skinless chicken breasts or thighs into the tomato and spice mixture, making sure the chicken is fully covered by the sauce for even cooking and maximum flavor.
  3. Cook: Cover the slow cooker and cook on high for 3 to 4 hours or on low for 6 to 7 hours. Cook until the sauce thickens, the onions are soft, and the chicken is tender enough to fall apart easily with a fork.
  4. Shred Chicken: Carefully remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine it thoroughly with the sauce and seasoning.
  5. Add Lime Juice and Adjust Seasoning: Squeeze the juice of one lime into the shredded chicken mixture and stir. Taste and add additional salt if needed to enhance the flavors.
  6. Serve: Serve the enchilada chicken warm. It can be enjoyed as is, tucked into warmed tortillas, or used as a filling for enchiladas. Optionally add hot sauce or guacamole for extra flavor.

Notes

  • This crockpot shredded chicken recipe is incredibly easy and requires no pre-cooking, making it perfect for busy weeknights.
  • Use either chicken breasts or thighs based on preference; thighs will yield slightly more tender and flavorful meat.
  • The spiced tomato sauce doubles as a flavorful sauce and cooking liquid, helping keep the chicken moist during slow cooking.
  • For a thicker sauce, uncover the slow cooker during the last 30 minutes to reduce excess liquid, if desired.
  • Leftovers are great for meal prepping and can be refrigerated for up to 3 days or frozen for longer storage.

Nutrition

  • Serving Size: 1 serving (approximately 1/6 of recipe)
  • Calories: 192 kcal
  • Sugar: 2 g
  • Sodium: 378 mg
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 1 g
  • Carbohydrates: 4 g
  • Fiber: 1 g
  • Protein: 33 g
  • Cholesterol: 97 mg

Find it online: https://emilyquickdinners.com/6-ingredient-slow-cooker-enchilada-chicken-recipe/