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!
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.
Hi, I’m Lisa! Welcome to my perfectly imperfect corner of the web where I've chronicled my life as a mom to "eleventy-billion" kids since 2007! Here I share posts with our family-friendly recipes, crafts and creating art, traveling as a big family, reliving my youth endlessly dancing to 90's music, and documenting our adventurous life while sipping coffee and basking in the delicious Colorado sunshine.
