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!
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.
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.
