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chicken enchilada in a white bowl with avocado jalapeno and tortilla chips
Julia

Crockpot Chicken Enchilada

4.82 from 16 votes
A ridiculously easy chicken enchilada that is slow-cooked along with the red enchilada sauce, with vegetables and loaded with plenty of cheese. Full of flavor and delicious. Serve with tortilla chips, rice, quinoa, or your favorite side dish.
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Prep Time 5 minutes
Cook Time 3 hours 30 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Mexican, Tex-Mex
Ingredients Method Video Notes

Ingredients
  

  • 1 ½ - 2 pounds chicken skinless boneless washed and dried with a towel
  • 2 ½ cup red enchilada sauce see notes
  • 1 ½ cups cheddar grated
  • 1 small onion chopped and lightly cooked on a pan until translucent
  • 1 cup corn frozen or canned
  • 2 teaspoon chili powder optional
  • 1 half red bell pepper sliced thin
  • 1 half orange bell pepper sliced thin
  • 10-12 olives pitted and cut in half or your choice
  • Salt and pepper to taste
  • 2 tablespoon cilantro chopped
  • Garnish: lime wedges fresh cilantro leaves, sliced avocado, sour cream, fresh sliced jalapeno

Method
 

  1. Grease the crockpot with a cooking spray.
  2. Prepare the chicken (rinse and pat dry) and place the chicken into the crockpot along with the enchilada sauce. Add chili powder and gently stir to combine. Place the lid on the slow cooker and slow cook for 3-4 hours on high or 4-6 hours on low, until fork tender.
  3. Shred the chicken (either with a fork or a hand mixer) or you can also dice the chicken, then return to crockpot.
  4. Add bell peppers, onion, olives (reserve some for garnish on top), salt, and pepper to taste, corn, cilantro, stir. Stir in half of the cheese. Cover and continue to cook on low for one hour, or ½ hour on high.
  5. Finally, open the lid, stir to combine, and even out the top. Add the remaining cheese evenly and arrange olives on top of the cheese. Close the lid and continue to cook until cheese is almost melted. Alternatively, you can skip this step and add all the cheese and olives along with other veggies (this last step makes a beautiful presentation!).
  6. Serve with your choice of garnishes, sides such as rice, pico de gallo, quinoa or tortilla chips. Enjoy!

Video

Notes

15 minute Enchilada Sauce
Multicooker settings: choose slow cooker setting and set a timer for 3 ½ hours. Proceed as per instructions, shredding the chicken after 3 hours mark, adding veggies and cooking for 30 minutes more with cheese. 

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