Slow Cooker Enchilada Chicken
Crockpot Enchilada Chicken topped with diced chiles and shredded Mexican blend cheese. Easy to make and flavorful, it's sure to be a dinner hit with many serving suggestions!.
Servings 4 servings
- 1 pound (about 3 to 4 pieces) boneless, skinless chicken breasts
- 1/2 teaspoon powder
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 10 ounces (10 ounces) enchilada sauce or homemade
- 4 ounces (4 ounces) diced green chiles
- 1/2 cup shredded Mexican blend cheese
In a small bowl, combine garlic salt, cumin, salt, and pepper. Rub dry ingredients onto chicken breasts.
Place chicken in the slow cooker. Cook on HIGH for 3 hours.
Once cooking time is complete, remove excess liquid from the crockpot.
Add red enchilada sauce. Top the chicken with the green chiles and shredded cheese.
Cover and cook on LOW for another 50 to 60 minutes until sauce is heated through and cheese is melted.
Carefully remove chicken from the slow cooker and serve hot.
Calories: 218kcal | Carbohydrates: 8g | Protein: 29g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 86mg | Sodium: 1540mg | Potassium: 464mg | Fiber: 2g | Sugar: 5g | Vitamin A: 635IU | Vitamin C: 12mg | Calcium: 114mg | Iron: 1mg