Slow Cooker Chicken Enchiladas
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Slow Cooker Chicken Enchiladas is a delicious, no-fuss recipe that’s packed with flavor. Serve it over rice or tortillas for a satisfying dinner the whole family will love!
You know those nights when you wish dinner would just cook itself? I sure do! That’s exactly why I love a good slow cooker meal. Just toss in the ingredients, let the magic happen, and hours later, you’ve got a delicious dinner ready to go with no more cooking.
And when it involves bold, comforting flavors that taste like they took way more effort than they actually did? Well, I’m sold.
That’s what makes this Slow Cooker Chicken Enchiladas recipe a total weeknight win. Just like my Leftover Turkey Enchiladas and One Pan Skillet Enchiladas, they’re super easy, super delicious, and perfect for piling high your favorite toppings like Homemade Pickled Red Onions.
Why This Recipe Works
- Super versatile: You can serve this recipe as slow cooker chicken enchilada bowls, enjoy in flour or corn tortillas, or even as a salad topping.
- Great for meal prepping: This chicken holds up great in the fridge and makes for fantastic and hassle-free meals all week long.
- Packed with flavor: Thanks to a simple seasoning blend and store-bought enchilada sauce, you can easily make a mouthwatering meal in your own kitchen!
Ingredients You Will Need
- Chicken Breast: You’ll want to get boneless skinless chicken breasts for easiest prep.
- Spices: A blend of garlic powder, chili powder, cumin, paprika, and onion powder infuses this chicken with so much flavor!
- Greek yogurt: Gives the chicken a slightly tangy flavor and helps it get super tender as it slow cooks.
*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.
Substitutions/Additions
- If you prefer dark meat, you can use boneless skinless chicken thighs instead.
- There are a variety of different kinds of enchilada sauces, so feel free to sub out the red sauce with whichever version you prefer.
How to make Slow Cooker Chicken Enchiladas
Step 1: Season the chicken. Combine all seasonings in a small bowl. Then season the chicken on both sides.
Step 2: Add ingredients and cook. Add the enchilada sauce and the Greek yogurt to the slow cooker. Then add the veggies and seasoned chicken. Cook on high for 3-4 hours or low for 5-6 hours.
Step 3: Shred the chicken. Thirty minutes before finished, shred the chicken. Add it back to the pot along with the cheese (if using) and cook for 30 more minutes.
Step 4: Serve. When done, serve over rice or tortillas with toppings of choice.
Recipe FAQ’s
Yes! It’s completely safe to cook raw chicken in a slow cooker, as long as the chicken reaches a minimum internal temperature of 165°F.
Enchiladas are traditionally served with corn tortillas for their distinct flavor and ability to hold structure better when rolled.
I love these slow cooker chicken enchiladas with cheddar cheese! You can really use any cheese you prefer though! Monterey Jack, Colby Jack, or a Mexican blend would all be delicious. Just don’t forget that freshly shredded cheese melts better than bagged cheddar cheese!
A slow cooker and a Crockpot are essentially the same thing! Slow cooker is the name of an appliance, whereas Crockpot is the name of one brand of slow cooker (there are many brands!).
More Easy Slow Cooker Recipes
- Slow Cooker Turkey Breast
- Slow Cooker Carrots
- Slow Cooker Balsamic Chicken
- Slow Cooker Pulled Pork
- Slow Cooker Buffalo Chicken Dip
If you tried this Slow Cooker Chicken Enchiladas or any other recipe on my blog please leave a 🌟 star rating and tell me how it went in the 📝 comments below. I love hearing from you!
Slow Cooker Chicken Enchiladas
Equipment
Ingredients
- 2 pounds chicken breast
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 15 ounces red enchilada sauce
- 1/4 cup Greek yogurt
- 2 medium onions thinly sliced
- 1-2 bell peppers* thinly sliced
- 3/4 cup shredded cheddar cheese*
Instructions
- Combine the garlic powder, chili powder, cumin, onion powder, paprika, and salt in a small bowl. After patting the chicken dry, season the chicken on both sides, making sure to rub the seasoning mixture in.1 teaspoon garlic powder, 1/2 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon onion powder, 1 teaspoon paprika, 1/4 teaspoon salt, 2 pounds chicken breast
- Add the enchilada sauce and the Greek yogurt to the slow cooker and mix until well combined. Then add the onions, peppers (if using), and seasoned chicken. Cook on high for 3-4 hours or low for 5-6 hours.2 medium onions, 15 ounces red enchilada sauce, 1/4 cup Greek yogurt, 1-2 bell peppers*
- Thirty minutes before finished, shred the chicken with two forks. Add it back to the pot along with the cheese (if using) and cook for the final 30 minutes. When done, serve over rice or tortillas. I topped mine with cilantro and avocado!3/4 cup shredded cheddar cheese*
Notes
- If you don’t have Greek yogurt on hand, you can substitute with sour cream.
- My chicken usually takes about 4 hours to cook but time will vary based on your slow cooker.
- After shredding, if time allows, I like to put the chicken back into the slow cooker for an additional hour so it can really soak up the juices and get tender.
- Feel free to use any cheese you’d like! Mexican blend and mozzarella would both work well in place of cheddar if you prefer.
