Slow Cooker Chicken Enchilada Recipe
This yummy and super easy chicken enchilada slow cooker recipe is a crowd-pleaser!
Photo: Amanda Light
One of my favorite things on this planet is my slow cooker. It's definitely the most frequently used item of all my wedding gifts (sorry wok!).
The slow cooker is a busy lady's best friend when it comes to cooking for her family. You can start the meal in the morning or early afternoon, and by dinner time you have a delicious meal. One of the most popular meals in my household is the super-simple chicken enchilada. And guess what? It's pretty hard to mess up this recipe!
Easy Chicken Enchilada Recipe
1 15.5 oz jar of salsa (I used my mother in laws canned)
1 15 oz can of black beans
1 15 oz can of kidney beans
2-3 chicken breasts
2 tomatoes chopped
Tortillas
Shredded cheddar cheese
Sour cream
1/2 of 1 oz package of taco seasoning (or make your own, see below)
DIY Taco Seasoning
1 tablespoon chili powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon of crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
Photo: Amanda Light
Combine all your ingredients in your slow cooker and set it on low for four to six hours. You want to put your slow cooker on a temperature where you're sure the chicken will cook all the way through but not burn it up. It's sort of hard to mess it up though, in my opinion. Once you set it to cook, walk away, and tackle whatever to-do list you have that day.
After a few hours, take the cooked chicken breasts out and shred them with two forks. The chicken should come apart very easily. If it doesn't, cook it a bit more and then it will shred easily. If you aren't home, you can shred at the end of the process, too.
Once you've shredded the chicken, mix it back into the slow cooker and let it sop up some of the yumminess before getting ready to serve.
You can serve this up inside your favorite tortillas, tortilla chips, over rice, the options go on and on. If you want to tweak the recipe, the crock pot is great for experimentation. Add corn, onions, or whatever you think would make your recipe pop! We like to add our enchiladas to tortillas, with sour cream and shredded cheese!
