Slow Cooker Chicken Enchilada is a dish that can turn any weeknight into a fiesta. This comforting, no-fuss casserole features tender chicken, vibrant enchilada sauce, and melty cheese, perfect for busy gatherings or family dinners. The aroma of spices and simmering chicken fills your kitchen, creating a warm and inviting atmosphere that beckons everyone to the table. Let’s dive into this culinary delight!

Why You’ll Love This Slow Cooker Chicken Enchilada

There are numerous reasons to adore this slow-cooked chicken enchilada. First, it’s a time-saver, requiring minimal prep while delivering maximum flavor. Second, it’s a family-friendly dish that even picky eaters will enjoy. Third, the ingredients are easy to find, making this recipe an accessible choice for everyone. Fourth, it’s highly customizable; you can spice it up or keep it mild based on your preference. Fifth, it’s perfect for meal prep, allowing you to make a big batch and enjoy leftovers. Lastly, it’s a healthy option, with lean chicken and beans packed with protein. You’ll find it to be one of the best slow cooker chicken enchiladas in your recipe collection!

Ingredients for Slow Cooker Chicken Enchilada

Gather these items:

1 lb boneless skinless chicken thighs (or chicken breast)
1 teaspoon avocado oil
1/2 medium onion (chopped)
2 garlic cloves (finely chopped)
1 teaspoon ground cumin
1 teaspoon kosher salt
2 cups homemade enchilada sauce (or 16 ounce jarred)
1/4 cup sour cream (plus more for serving)
4 corn tortillas (cut into strips)
15 ounce can low-sodium black beans (rinsed and drained)
4 ounces shredded cheese (such as a Mexican cheese blend, Monterey Jack, or mozzarella)
Sliced jalapeño peppers (optional, for topping)
Sliced avocado (for serving)
Crema or sour cream (for dolloping)
Cilantro lime rice (for serving)

How to Make Slow Cooker Chicken Enchilada Step-by-Step

Step 1: Heat the avocado oil in a skillet over medium heat. Add the onion, garlic, cumin, and salt; cook until the onion has softened and browned, about 5 minutes.
Step 2: Transfer the sautéed mixture to the slow cooker. Add the enchilada sauce, sour cream, and 1/4 cup water; stir to combine and fold in the black beans.
Step 3: Nestle the chicken into the saucy mixture, ensuring each piece is well-covered.
Step 4: Cover and cook on high for about 3 to 4 hours or on low for about 6 to 7 hours, until the chicken is tender and cooked through. Shred the chicken in the pot.
Step 5: Add the tortilla strips and stir. Top with cheese, cover, and cook for an additional 30 minutes or until the cheese has melted.
Step 6: Garnish with cilantro, jalapeños, and serve with avocado and sour cream. Optionally serve over cilantro lime rice.

Slow Cooker Chicken Enchilada: 5 Comforting Secrets - Slow Cooker Chicken Enchilada - main visual representation

Pro Tips for the Best Slow Cooker Chicken Enchilada

Keep these in mind:

Use high-quality ingredients for the best flavor.
Feel free to add more spices if you prefer a spicy slow cooker chicken enchilada.
Don’t skip the sour cream, as it adds a delicious creaminess.
Consider using a combination of chicken thighs and breasts for varied textures.
Make sure to have plenty of toppings ready for serving, such as avocado and jalapeños.

Best Ways to Serve Slow Cooker Chicken Enchilada

This dish is incredibly versatile! You can serve it as a hearty main course or transform it into a chicken enchilada casserole in slow cooker by layering it with cheese and tortillas. Pair it with cilantro lime rice for a complete meal, or serve it with a side of chips and guacamole for a fun appetizer. It’s also great for parties!

How to Store and Reheat Slow Cooker Chicken Enchilada

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it back in the slow cooker on low heat until warmed through. This makes it perfect for busy weeknights or meal prep, allowing you to enjoy a quick slow cooker chicken enchilada dinner anytime.

Frequently Asked Questions About Slow Cooker Chicken Enchilada

What’s the secret to perfect Slow Cooker Chicken Enchilada?

The secret lies in ensuring the chicken is well-coated in the enchilada sauce and cooking it low and slow for maximum tenderness. This method elevates the flavors and makes for a truly delicious experience!

Can I make Slow Cooker Chicken Enchilada ahead of time?

Absolutely! You can prepare the ingredients the night before and store them in the refrigerator. Just transfer to the slow cooker in the morning, and you’ll have a delicious meal ready when you get home.

How do I avoid common mistakes with Slow Cooker Chicken Enchilada?

Common mistakes include overcooking the chicken or not using enough sauce. Ensure the chicken is submerged in the sauce, and monitor the cooking time to achieve the desired tenderness.

Variations of Slow Cooker Chicken Enchilada You Can Try

Feel free to get creative with your slow cooker shredded chicken enchiladas! You can opt for healthier versions by using whole wheat tortillas or adding extra veggies like bell peppers and corn. For a spicy kick, add diced chipotle peppers to the sauce. You can also try a vegetarian version by substituting the chicken for beans or lentils, making it a healthy slow cooker chicken enchiladas recipe!

For more delicious recipes, check out homemade tomato sauce or spaghetti with garlic and oil!

Slow Cooker Chicken Enchilada: 5 Comforting Secrets

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A comforting, no-fuss casserole featuring tender chicken, vibrant enchilada sauce, and melty cheese, perfect for busy weeknights or gatherings.

Author: Robert
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Yield: 4 servings 1x
Category: Casserole
Method: Slow Cooker
Cuisine: Mexican
Diet: Gluten Free

Ingredients

Scale

1 lb boneless skinless chicken thighs (or chicken breast)
1 teaspoon avocado oil
1/2 medium onion (chopped)
2 garlic cloves (finely chopped)
1 teaspoon ground cumin
1 teaspoon kosher salt
2 cups homemade enchilada sauce (or 16 ounce jarred)
1/4 cup sour cream (plus more for serving)
4 corn tortillas (cut into strips)
15 ounce can low-sodium black beans (rinsed and drained)
4 ounces shredded cheese (such as a Mexican cheese blend, Monterey Jack, or mozzarella)
Sliced jalapeño peppers (optional, for topping)
Sliced avocado (for serving)
Crema or sour cream (for dolloping)
Cilantro lime rice (for serving)

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Instructions

Heat the avocado oil in a skillet over medium heat. Add the onion, garlic, cumin, and salt; cook until the onion has softened and browned, about 5 minutes.
Transfer the sautéed mixture to the slow cooker. Add the enchilada sauce, sour cream, and 1/4 cup water; stir to combine and fold in the black beans.
Nestle the chicken into the saucy mixture, ensuring each piece is well-covered.
Cover and cook on high for about 3 to 4 hours or on low for about 6 to 7 hours, until the chicken is tender and cooked through. Shred the chicken in the pot.
Add the tortilla strips and stir. Top with cheese, cover, and cook for an additional 30 minutes or until the cheese has melted.
Garnish with cilantro, jalapeños, and serve with avocado and sour cream. Optionally serve over cilantro lime rice.