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Easy Slow Cooker Enchilada Chicken

Easy Slow Cooker Enchilada Chicken is a dump and go grain-free 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 grain-free, 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!

Easy Slow Cooker Enchilada Chicken

Easy Slow Cooker Enchilada Chicken

Easy Slow Cooker Enchilada Chicken is a dump and go grain-free slow cooker recipe that tastes like chicken enchiladas without the tortillas!

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Serve chicken by itself or over quinoa or brown rice. Garnish with cilantro.

Nicole

Tuesday 12th of March 2024

Really wanted to try this recipe but the directions are broken! ;-;

jordansward@gmail.com

Sunday 17th of March 2024

Hi there - I'm so sorry! One of my plugins on my site broke which caused my recipes to disappear. I've been trying to manually add them all back in.

Just updated the recipe you're looking for. Thanks for your patience.

Anonymous_reviewer_2018

Saturday 3rd of November 2018

I merged this recipe with another, https://www.theharvestkitchen.com/mexican-style-shredded-chicken/ Read about it on my Instagram

Ange

Sunday 28th of October 2018

Delicious!

I couldn't find fire roasted tomatoes with chilies at my grocery store so I used a can of fire roasted tomatoes and a can of green chilies. And I used a 28 Oz can of the hot enchilada sauce and served it as a soup. Even my husband who is not a Mexican food fan went back for seconds.

jordansward@gmail.com

Tuesday 30th of October 2018

SUCCESS!! Thanks so much for commenting - so glad it turned out.

Reagan Fiske

Tuesday 29th of May 2018

You know adding corn & black beans makes this anything but low carb

jess

Tuesday 28th of November 2017

Delicious. I added chopped onions, garlic powder,salt, pepper, parsley flakes ,and chili powder to be sure we had enough flavor. Fantastic and simple.

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