This Chicken Enchilada Crock Pot Meal is a warm and tasty dish that’s super easy to make! Just toss in chicken, enchilada sauce, and cheese and let it cook all day.
Honestly, the smell alone is enough to make anyone hungry. I love serving it on busy days—I just scoop it onto tortillas, add toppings, and enjoy a hearty meal!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect here. If you want a more flavorful option, try thighs instead. They’re juicier and work great in slow cooking.
Enchilada Sauce: You can use red or green sauce based on your taste. If you’re making it from scratch, a mix of tomato sauce with chili powder can work in a pinch.
Diced Tomatoes with Green Chilies: If you can’t find this, plain diced tomatoes or crushed tomatoes with a bit of your favorite hot sauce can replace it. Adjust based on how spicy you like your dish.
Black Beans: If black beans aren’t your thing, pinto or kidney beans can be used as substitutes. Both add a nice creaminess to the meal.
Corn: Frozen corn gives a nice sweet crunch, but canned corn works just as well. If you prefer fresh, use cooked corn cut off the cob.
Cheese: Cheddar is a classic for this dish, but a Mexican blend gives it that extra flavor. You can also use dairy-free cheese if you have dietary needs.
How Do You Get Shredded Chicken Just Right?
Shredding chicken may seem tricky, but it’s simple! The idea is to first cook it so it’s tender. Use these steps to ensure success:
- Cook the chicken until it reaches an internal temperature of 165°F. It should look fully cooked and white in the middle.
- When it’s time to shred, use two forks to pull the chicken apart gently. It should shred easily!
- If the chicken feels tough, let it cook a bit longer in the Crock-Pot for more tenderness.
Don’t forget, returning the shredded chicken to the pot allows it to soak up all the delicious flavors from the sauce!
How to Make a Delicious Chicken Enchilada Crock Pot Meal
Ingredients You’ll Need:
For the Main Dish:
- 2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) enchilada sauce
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1.5 cups corn (frozen or canned, drained)
- 1 cup diced onion
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 8-10 corn tortillas, cut into strips
- 2 cups shredded cheese (cheddar or a Mexican blend)
For Garnish:
- Sliced black olives
- Fresh cilantro (optional)
How Much Time Will You Need?
This hearty meal takes about 15 minutes for preparation and 6-7 hours on low or 3-4 hours on high in the Crock-Pot. So, it’s perfect for a busy day when you want a tasty, home-cooked meal with minimal effort!
Step-by-Step Instructions:
1. Prepare the Chicken and Sauce:
Start by placing the boneless, skinless chicken breasts at the bottom of your Crock-Pot. Pour the enchilada sauce and the diced tomatoes (with the green chilies) right over the chicken. This is where the flavor begins!
2. Add the Veggies and Spices:
Next, add in the black beans, corn, and diced onion. Sprinkle in the garlic powder, chili powder, cumin, salt, and pepper. Give everything a good stir to mix all these wonderful ingredients together evenly.
3. Let It Cook:
Cover the Crock-Pot and cook the chicken mixture on low for 6-7 hours or on high for 3-4 hours. The chicken should be cooked through and very tender, meaning it will shred easily when it’s done!
4. Shred the Chicken:
About 30 minutes before you’re ready to eat, carefully remove the cooked chicken from the pot using tongs or a slotted spoon. Use two forks to shred the chicken into bite-sized pieces, and then return it to the pot. Mix it all up so the chicken is nicely coated with the flavorful sauce.
5. Add Tortillas and Cheese:
Layer the cut tortilla strips evenly over the chicken mixture in the pot. Then sprinkle your shredded cheese on top. Cover the Crock-Pot again and cook on high for an additional 30 minutes, allowing the cheese to melt and become bubbly!
6. Serve and Enjoy:
Once the cheese is melted, it’s time to serve your Chicken Enchilada meal! Scoop it onto plates, and don’t forget to garnish with sliced black olives and fresh cilantro if you like. Enjoy this delicious dish with your family and friends!
## FAQs for Chicken Enchilada Crock Pot Meal
Can I Use Frozen Chicken Breasts?
Yes, you can use frozen chicken breasts! Just make sure to increase the cooking time by an hour on low or 30 minutes on high, as the chicken needs more time to cook through. Always ensure the chicken reaches an internal temperature of 165°F (75°C) for safety.
What Can I Substitute for Black Beans?
If you don’t have black beans, you can easily substitute them with pinto beans or kidney beans. Both options will work wonderfully and will still provide a good source of protein and texture to your dish!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or on the stove over low heat, adding a splash of water or broth to keep it moist if needed.
Can I Make This Recipe Spicier?
Absolutely! To add some heat, consider adding a diced jalapeño or some hot sauce to the mix when you add the other ingredients. Adjust the amount based on your spice preference!
