I’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.
This 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!
- 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)
- Season raw chicken breasts generously with taco seasoning and fresh ground pepper; place into the slow cooker/crock pot.
- Pour enchilada sauce over top.
- Let cook on high for four hours.
- Shred the meat in the enchilada sauce using two forks, pulling it apart.
- Add kernel corn & green chilies; stir gently.
- Cook another 20-30 minutes before serving.
- Add green onions 5 minutes before you’re about to serve.
- Top with cheese and cilantro (if desired) as you plate it.
I 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.
The 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.