Crock Pot Chicken Enchilada

by the yummy bowl

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Tender shredded chicken slow-cooked in enchilada sauce with bell peppers, onions, and melted cheese. A simple and flavorful one-pot meal!

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Step 1

Slow Cook the Chicken Place chicken in the crockpot with enchilada sauce and chili powder. Cook on high for 3-4 hours or low for 4-6 hours until tender.

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Step 2

Add the Veggies & Cheese Shred the chicken and mix in bell peppers, onions, olives, corn, cilantro, and half the cheese. Cook for 30 minutes.

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Step 3

Melt & Serve Top with the remaining cheese and olives. Cover and cook until cheese melts. Serve with rice, tortillas, or pico de gallo!

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