#CROCKPOT CHICKEN ENCHILADA FREE#

Use a meat thermometer to check that the chicken has reached an internal temperature of 165 degrees E. Place the lid on the slow cooker and cook for 6-8 hours on low or for 3-4 hours on high.

Now, pour the enchilada sauce mixture over the raw chicken in the slow cooker.

can of mild green chiles, 1/2 of an onion (diced) and 1 teaspoon of garlic powder. can of black beans (drained and rinsed), one 4 oz.

Place 4 large skinless, boneless chicken breasts (about 1 1/2 – 2 lbs) in the slow cooker insert.First, spray a 6 quart slow cooker insert with non-stick cooking spray.This slow cooker recipe is very simple, but we’ve made sure to include step-by-step instructions with photos below to ensure that your crockpot chicken enchiladas are a success! See the printable recipe card below for ingredients, nutrition information and detailed recipe notes. 4 large boneless, skinless chicken breasts (1 1/2 – 2 lbs).You can grab all of the ingredients for this crockpot chicken enchilada casserole at your local grocery store and they are easy to keep stocked in your fridge, freezer and pantry. The familiar flavors of cumin, chiles, chili powder, garlic and onion are a crowd pleaser so this is a great recipe to make for pot lucks, family dinners and taco Tuesday! Jump to: There is no rolling, no mess and I don’t even have to turn the oven on! This recipe for slow cooker chicken enchiladas simplifies that process.

Sometimes, the thought of filling and rolling a big pan of enchiladas is a little overwhelming. You can pop the ingredients in the slow cooker on low for most of the day and have a delicious meal ready to eat in about 30 minutes. Slow cooker enchiladas are an easy weeknight main course. We’ve turned them into a creamy chicken chili, a tasty chicken casserole, a layered taco appetizer dip, taco pinwheels and even taco soup! And now, I’m sharing a twist on classic baked enchiladas that you can make in your slow cooker! Why you’ll love this recipe Enchiladas, street tacos, and beef and cheese burritos make a regular appearance on our dinner menu. Our family loves the flavors of Mexican food.

#CROCKPOT CHICKEN ENCHILADA FREE#

Feel free to spice it up to your liking with a can of green chiles or some extra seasoning like cumin or chili powder.Crock Pot Chicken Enchiladas: With all of your favorite chicken enchilada ingredients simmered in a crock pot and topped with cheddar cheese, this easy slow cooker enchilada recipe will be a family favorite in no time! Crock Pot Chicken Enchilada Recipe This recipe is on the mild side to suit a family with picky kids. Watching your weight? Try it with salad or a bag of frozen cauliflower rice. Or, how about nachos? Some crunchy chips couldn’t hurt.

You could also make burrito bowls with rice and beans.

Enjoy served in warm tortillas with your favorite toppings such as lettuce, tomatoes, hot sauce, avocado, jalapeños, etc.

Allow the chicken mixture to cook for an additional 15-20 minutes to soak in the sauce and allow the cheese to melt.

Once the chicken is done, shred it with a few forks and mix in about 2 cups of shredded cheddar cheese.

Cook on LOW for 3-4 hours or until the chicken is tender and shreds easily.

Place the chicken breasts into your slow cooker and pour the enchilada sauce over top.

You can also serve this over a bed of rice, on a salad or with nachos!

3 large chicken breasts (about 1.5 pounds).

It turned out to be a really fun twist on tacos. It’s a simple meal we can always agree on! One day while rummaging around in my pantry, I saw a can of enchilada sauce and thought “What if I slow cook chicken with it? I could make handheld enchiladas!”. Tacos are by far my family’s favorite dinner. I love how you can just dump a handful of ingredients in there, wait a few hours, and you have a yummy meal waiting for you at the end of a long day. I don’t know how I would survive without my crockpot. A super easy family dinner recipe! It only takes 3 ingredients to make this delicious shredded chicken.

Crockpot chicken enchilada