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serving cheesy enchilada chicken from the slow cooker
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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!.
Course Main Entree
Cuisine Global
Keyword slow cooker enchilada chicken
Prep Time 5 minutes
Cook Time 4 minutes
Servings 4 servings
Calories 218kcal
Author lalaine

Ingredients

  • 1 pound (about 3 to 4 pieces) boneless, skinless chicken breasts
  • 1/2 teaspoon garlic 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

Instructions

  • In a small bowl, combine garlic powder, 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.

Nutrition

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