Name: Slow Cooker Enchilada Chicken: 5 Flavorful Reasons to Try
Prep time: 10 min
Cook time: PT-491841H42M6S
Total time: 6 h 10 min
Cuisine: Tex-Mex
Ingredients: 1 (15.25oz) can black beans, drained; 1 (15.25oz) can corn, drained; 1 (14.5oz) can diced tomatoes mixed with spicy green chilies; 1 (10oz) can enchilada sauce; 1 (4oz) can diced green chilies; 3 cloves garlic, minced; 1 cup white onion, chopped; 1 to 2 lbs chicken thighs (or 1.5 lb chicken breast); 3 tablespoons taco seasoning; 1 cup chicken broth (optional for a thinner soup); Juice of 1 lime; Shredded cheese; Sour cream; Tortilla strips; Hot sauce; Chopped avocado; Cilantro

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Slow Cooker Enchilada Chicken is the ultimate comfort food, combining the rich flavors of enchilada sauce with tender chicken and hearty beans. This dish offers a delightful Tex-Mex twist on classic chili, making it perfect for weeknight dinners. Imagine coming home to the warm, inviting aroma of a delicious meal that’s ready to serve. This recipe makes it easy to create a flavorful, satisfying meal with minimal effort.

Why You’ll Love This Slow Cooker Enchilada Chicken

Here are some reasons to make this dish a staple in your meal rotation:

Easy Preparation: Just throw everything in the slow cooker for a hassle-free cooking experience.
Tender Chicken: The slow cooking method ensures that the chicken becomes incredibly tender and easy to shred.
Family-Friendly: Kids love this cheesy, flavorful dish, making it perfect for family dinners.
Healthy Option: With lean chicken and plenty of vegetables, this dish can fit into a healthy eating plan.
Customizable: You can easily adjust the spice level to suit your family’s taste preferences.
Great for Meal Prep: This recipe makes enough for leftovers, perfect for lunches or quick dinners later in the week.
Gluten-Free: With the right ingredients, you can easily make this dish gluten-free for those with dietary restrictions.

Ingredients for Slow Cooker Enchilada Chicken

Gather these items:

1 (15.25oz) can black beans, drained
1 (15.25oz) can corn, drained
1 (14.5oz) can diced tomatoes mixed with spicy green chilies
1 (10oz) can enchilada sauce
1 (4oz) can diced green chilies
3 cloves garlic, minced
1 cup white onion, chopped
1 to 2 lbs chicken thighs (or 1.5 lb chicken breast)
3 tablespoons taco seasoning
1 cup chicken broth (optional for a thinner soup)
Juice of 1 lime
Shredded cheese
Sour cream
Tortilla strips
Hot sauce
Chopped avocado
Cilantro

How to Make Slow Cooker Enchilada Chicken Step-by-Step

Step 1: Add the black beans, corn, diced tomatoes with green chilies, enchilada sauce, diced green chilies, minced garlic, chopped onion, and chicken broth (if using) into a slow cooker. Stir well to combine all the ingredients evenly.
Step 2: Place the chicken thighs or breasts on top of the vegetable mixture. Sprinkle the taco seasoning evenly over the chicken.
Step 3: Cover the slow cooker and cook on low heat for 4 to 6 hours until the chicken is very tender and can easily be shredded.
Step 4: Using two forks, shred the chicken directly in the slow cooker. Stir the shredded chicken back into the chili. If the chicken isn’t tender enough to shred, cover and cook for an additional 30 to 60 minutes.
Step 5: Stir in the juice of one lime. Taste the chili and adjust the seasoning as needed to suit your preference.
Step 6: Serve the chili hot, topped with shredded cheese, sour cream, tortilla strips, hot sauce, chopped avocado, and fresh cilantro as desired.

Slow Cooker Enchilada Chicken: 5 Flavorful Reasons to Try - Slow Cooker Enchilada Chicken - main visual representation

Pro Tips for the Best Slow Cooker Enchilada Chicken

Keep these in mind:

Store leftovers in an airtight container in the refrigerator for up to 4 days.
This dish can be frozen for up to 3 months; reheat thoroughly before serving.
Adjust spice level by adding more or less taco seasoning.
For a richer flavor, consider using homemade enchilada sauce.

Best Ways to Serve Slow Cooker Enchilada Chicken

Here are some serving suggestions:

Serve it in bowls with a dollop of sour cream and a sprinkle of cilantro.
Use it as a filling for slow cooker chicken enchiladas or tacos.
Top with avocado slices and tortilla strips for added texture.

Slow Cooker Enchilada Chicken: 5 Flavorful Reasons to Try - Slow Cooker Enchilada Chicken - additional detail

How to Store and Reheat Slow Cooker Enchilada Chicken

Store leftovers in an airtight container in the refrigerator and consume within 4 days. If you’re meal prepping, this dish is perfect as it can be frozen for up to 3 months. Just reheat thoroughly before serving.

Frequently Asked Questions About Slow Cooker Enchilada Chicken

What is slow cooker enchilada chicken?

This dish combines chicken with enchilada sauce, beans, and spices, all cooked together in a slow cooker to create a flavorful and hearty meal.

Can I make slow cooker enchilada chicken ahead of time?

Yes, you can prepare this dish ahead of time. Just store it in the refrigerator or freezer, and reheat when ready to serve.

How do I avoid common mistakes with slow cooker enchilada chicken?

Ensure you use enough liquid to avoid drying out the chicken. Also, avoid lifting the lid too often during cooking, as this can alter the cooking time.

Variations of Slow Cooker Enchilada Chicken You Can Try

Want to mix things up? Here are some variations:

Low-carb slow cooker enchilada chicken: Replace beans with additional vegetables like zucchini or bell peppers.
Spicy enchilada chicken in crockpot: Add jalapeños or hot sauce for an extra kick.
Creamy slow cooker enchilada chicken: Stir in cream cheese or sour cream before serving for a richer texture.

For more information on healthy cooking, check out these healthy cooking tips.