Slow Cooker Enchilada Chicken Recipe
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Slow Cooker Enchilada Chicken

Lisa shares this easy-peasy recipe for slow cooker enchilada chicken, marveling at how versatile this dish is!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Entree
Servings: 14
Author: Lisa Douglas

Ingredients

  • 7 boneless skinless chicken breasts
  • taco seasoning
  • fresh ground pepper
  • 28 ounces enchilada sauce
  • 1 1/2 cup kernel corn
  • 1 small can diced green chilis
  • shredded cheddar cheese
  • 3 green onions chopped
  • fresh cilantro minced (optional)

Instructions

  • 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.