Set-and-forget comfort with 10 minutes prep, slow-cooked to tender in 4 hours
Shredded chicken simmers in red enchilada sauce with warm spices, black beans, and corn, then gets finished cheesy and scooped with tortillas or over rice for an easy weeknight win.
Why you’ll love it
- Dinner easy crockpot: 10 minutes of prep, the slow cooker does the rest.
- Weekly crockpot meals friendly: pantry staples, budget ingredients.
- Chicken ideas crockpot that shred perfectly and hit 165°F safely.
- Easy crockpot meal recipes that scale for meal prep or game day.
- Gluten free dairy free recipes dinner slow cooker notes included.
- Enchiladas in the crockpot flavor without rolling a single tortilla.
Ingredients (notes only)
Chicken & sauce
- Boneless skinless chicken breasts or thighs: cook to 165°F and shred.
- Red enchilada sauce: store-bought or homemade; mild or medium heat.
- Diced tomatoes with green chiles: brightens and adds texture.
- Chicken broth: thins to saucy consistency for slow cooking.
- Spices: chili powder, cumin, smoked paprika, garlic powder, salt.
Mix-ins
- Black beans and sweet corn: hearty add-ins that hold up.
- Cream cheese or Greek yogurt (optional): makes it creamy.
- Shredded cheese: melt at the end for that “enchilada” finish.
To serve
- Warm corn tortillas or rice; lime wedges; chopped cilantro, sliced avocado.
- Note: no green onion used.
Equipment
5–6 qt slow cooker, tongs, thermometer, forks for shredding.
Step-by-step
- Load the pot. Add chicken, enchilada sauce, tomatoes, broth, and spices to the slow cooker.
- Cook. Cover and cook on Low 4 to 5 hours or High 2 to 3 hours, until the chicken reaches 165°F.
- Shred. Remove chicken, shred with two forks, and return to sauce.
- Finish. Stir in beans and corn. If using cream cheese or yogurt, whisk in now. Sprinkle cheese on top, cover 5 to 10 minutes to melt.
- Serve. Spoon into bowls over rice or scoop into tortillas. Add cilantro and avocado, squeeze lime.
Pro tips
- For saucier bowls, keep an extra 1/2 cup broth to thin after shredding.
- Want deeper flavor? Brown chicken in a skillet first, then slow cook.
- Keep cheese to the end so it stays melty and doesn’t separate.
- Corn tortillas hold up better than flour in saucy mixes. Warm them first.
- Meal-prep trick: portion into containers over rice for on-the-go crockpot meals.
Variations
- Crockpot recipes with canned chicken: swap in 3 cups well-drained canned chicken during Step 4; heat through 10 minutes.
- Dairy-free: skip cheese and cream cheese; finish with avocado and extra cilantro.
- Gluten-free: use certified GF enchilada sauce and corn tortillas.
- Date night crockpot dinners: transfer to a skillet, top extra cheese, and broil 2 to 3 minutes until bubbly and browned.
- Green enchilada twist: use salsa verde and Monterey Jack.
How to serve
Pile into warm tortillas, over cilantro-lime rice, or as a dip with tortilla chips. Add a simple salad or roasted veggies to round out dinner.
Make ahead & storage
- Make ahead: load the slow cooker insert the night before (without beans/corn/cheese); cover and refrigerate. Start next day.
- Leftovers: refrigerate up to 4 days or freeze up to 3 months.
- Reheat: stovetop over medium with a splash of broth until hot.
FAQs
Can I cook from frozen chicken?
For food safety, thaw first. Start with thawed chicken and cook to 165°F internal.
Breasts or thighs?
Both work. Thighs are more forgiving; breasts are leaner. Check temp early.
Too thin or too thick?
Simmer uncovered 10 minutes to thicken, or add broth 2 tablespoons at a time to loosen.
Spice level?
Use mild enchilada sauce for kids; add jalapeño or chipotle for heat.
Simple Nutrition (estimate per serving, 6 servings; with cheese, without tortillas or rice)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| 380 | 35 g | 26 g | 14 g | 6 g | 940 mg |
Chicken Enchilada Crock Pot Meal
Dump-and-go slow cooker chicken enchiladas made easy! Juicy shredded chicken in enchilada sauce with beans, corn, and melted cheese. Serve with tortillas or rice. Includes shortcuts plus gluten-free and dairy-free options.
Ingredients
Equipment
Method
- Add chicken, enchilada sauce, tomatoes, broth, chili powder, cumin, smoked paprika, garlic powder, and salt to a 5–6 qt slow cooker.
- Cook on Low 4–5 hours or High 2–3 hours until chicken reaches 165°F.
- Shred chicken and return to pot. Stir in beans and corn. If using, whisk in cream cheese or yogurt until smooth.
- Sprinkle cheese over top. Cover 5–10 minutes to melt.
- Taste and adjust seasoning. Serve with tortillas or over rice with lime, cilantro, and avocado.
Nutrition
Notes
Canned-chicken shortcut: Stir in 3 cups drained canned chicken at Step 3 and heat 10 minutes. Gluten-free: Use GF enchilada sauce and corn tortillas. Dairy-free: Skip dairy and add avocado for richness. Instant Pot: Cook chicken, sauce, tomatoes, broth, and spices on High Pressure 10 min, quick release, then finish as written.