Slow Cooker Enchilada Chicken Recipe

Slow Cooker Enchilada Chicken RecipeI’m a huge fan of easy dinners (as you know). The slow cooker is my bestest friend, and I love it when recipes are dump-and-go. (Can you blame me?) This slow cooker enchilada chicken is easy and tastes good both hot and cold. I LOVE it when I can reuse a recipe in a new way for another dish.
Slow Cooker Enchilada ChickenThis chicken is tasty and shredded, so it’s good over rice, on a bun, cold on a salad, served over nachos.. the possibilities simply don’t end!

Slow Cooker Enchilada Chicken
 
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Author:
Recipe type: Entree
Serves: 14
Ingredients
  • 7 boneless skinless chicken breasts
  • taco seasoning
  • fresh ground pepper
  • 28 ounces enchilada sauce
  • 1½ cup kernel corn
  • 1 small can diced green chilis
  • shredded cheddar cheese
  • 3 green onions, chopped
  • fresh cilantro, minced (optional)
Instructions
  1. Season raw chicken breasts generously with taco seasoning and fresh ground pepper; place into the slow cooker/crock pot.
  2. Pour enchilada sauce over top.
  3. Let cook on high for four hours.
  4. Shred the meat in the enchilada sauce using two forks, pulling it apart.
  5. Add kernel corn & green chilies; stir gently.
  6. Cook another 20-30 minutes before serving.
  7. Add green onions 5 minutes before you're about to serve.
  8. Top with cheese and cilantro (if desired) as you plate it.

Slow Cooker Enchilada Chicken with Tortilla ChipsI couldn’t have been more pleased with how this came out, and how easy it was to jazz it up any which way we wanted. This was a really interesting and delicious way to deconstruct an enchilada, and I’m already plotting what to do with this chicken next.

Slow Cooker Enchilada Chicken close upThe kids also told me this made a fantastic school lunch the next day, and that it tasted really good on their salads. (I concur, I sampled it straight from the fridge, and it was goooood!) Be sure to check out my other awesome school lunches on my Operation Awesome School Lunch page.

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