Easy Slow Cooker Enchilada Chicken is a dump and go low carb slow cooker recipe that tastes like chicken enchiladas without the tortillas!
HOORAY FOR SLOW COOKER SEASON.
Since fall also happens to be a very busy season at work, there’s nothing better than “set it and forget it” slow cooker recipes. It’s so easy during busy weeks to throw the ingredients in my slow cooker at night before bed, then divide it into containers in the morning for lunches all week.
This Easy Slow Cooker Enchilada Chicken is definitely one that will go into the rotation.
All you have to do is dump the ingredients in your slow cooker and let the magic happen!
I like using hot enchilada sauce to give the chicken some spice, but if you’re cooking for kids I’d recommend using mild and adding spice via hot sauce when it’s served.
I serve the chicken as-is to keep it low carb, but you can also serve it over rice or quinoa, or wrap it in a whole wheat tortilla.
Since the ingredients release their moisture while they cook in the slow cooker and don’t evaporate, this dish turns into more of a soup. You can choose to eat it with a spoon, or strain the ingredients out of the sauce.
Next time you’re looking for a healthy slow cooker chicken recipe, give this Easy Slow Cooker Enchilada Chicken a try. It’s super simple and makes great leftovers!
- 2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 1 (15oz) can black beans, drained and rinsed
- 1 (15oz) can corn, drained and rinsed
- 1 (15oz) can diced fire roasted tomatoes with green chiles
- 2 (10oz) cans red enchilada sauce
- 1 cup shredded Mexican style cheese
- Cilantro for topping
- Spray your slow cooker with non-stick spray. Place chicken, black beans, corn, roasted tomatoes and enchilada sauce in the slow cooker. Stir to combine.
- Cook on low for 4-6 hours. In the last 30 minutes of cooking, sprinkle cheese on top and continue cooking until it's melted.
- Serve chicken by itself or over quinoa or brown rice. Garnish with cilantro.