Chicken for Enchiladas in the Crock Pot
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Make shredded chicken for enchiladas in the crock pot with just a few ingredients and 5 minutes of prep! You can easily start this recipe in the morning, and have tender, saucy chicken ready to go for dinner!
This versatile enchilada chicken recipe can be used for so many things. We’re sharing all our favorite ideas for repurposing this crock pot chicken into multiple meals. Try it in everything from salads to burritos!
Table of Contents
Crock Pot Enchilada Chicken
My love for a big-batch crock pot recipe is well documented. Whether it’s Slow Cooker Shredded Beef or Slow Cooker Sweet and Spicy Pulled Pork, I love when I can make one batch of something and use it for multiple meals throughout the week.
This Crock Pot Barbacoa has long been our go-to when we’re craving Mexican, but because of it’s substantial heat, it was tricky to serve to the kids.
I set out to make another crock pot Tex-Mex recipe that was easy, kid friendly, versatile and made enough to be used in multiple different meals.
I’m happy to say this Crock Pot Enchilada Chicken checks all of those boxes and was instantly added to the regular rotation. We love to use it to make Cheesy Chicken Enchiladas, but it can also be used in tacos, quesadillas, salads, and more!
Here’s Why You’ll Love It, Too
- Super speedy prep– If you’ve got ten minutes in the morning, you’ve got enough time to prep the slow cooker and hit start!
- Extremely versatile– This recipe is flavorful without being overly spiced or spicy, making it great for kids and perfect for use in all kinds of recipes.
- Big batch– This recipe can feed a crowd OR be used for multiple meals throughout the week. Cook once and eat two or three times!
- Freezer friendly– Leftovers can easily be popped in the freezer and pulled out on a busy weeknight.
Key Ingredients + Substitutions
- Enchilada sauce– This store bought canned sauce can be found in most grocery stores. I prefer red enchilada sauce, which is a combination of tomatoes, seasonings, salt, and sugar.
- Onion– I use yellow onions, but red onions also work well here.
- Green chilies– Canned green chilies add a mellow heat to the chicken.
- Chicken- I like to make this with chicken breast, but you can also use chicken thighs, tenders, or a combination of cuts for this dish.
- Seasonings– I add a little extra garlic powder and salt to season the chicken.
- Lime– If you like your enchilada chicken to have a little zing (me too!), add some fresh lime juice at the end.
How to Make Chicken for Enchiladas in the Crock Pot
Step 1: Combine in crock pot. Pour 1 can of the enchilada sauce and onion in the bottom of the slow cooker. Add the chicken. Top with seasonings, green chilies, and remaining onion and sauce.
Step 2: Cook. Cover and cook on low for 8 hours or on high for 4. Remove the chicken to a cutting board.
Step 3: Shred the chicken. Shred the chicken using two forks, then return it to the crock pot, giving everything a good stir before serving.
Storage and Make Ahead Instructions
- Storing: Leftover enchilada chicken keeps well in a sealed container in the fridge for up to 5 days. I like to store the sauce separately for use in enchiladas.
- Freezing: Place the chicken and sauce in a freezer safe bag or container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Leftover chicken can be reheated on the stove top or in the microwave. It also will keep warm in the crock pot on the warm setting for up to 2 hours.
Toppings + Variations
- Add bell peppers (any color!) or corn to the crock pot for some extra flavor and nutrition.
- Use a mix of boneless skinless chicken thighs and breasts, or whatever you have on hand.
- Swap the canned sauce for homemade enchilada sauce, if you prefer.
- Add black beans or pinto beans for extra protein.
- Top the chicken with any of the following to add layers of flavor:
- Cilantro
- Avocado
- Queso Fresco
- Sour cream or Mexican crema
Ways to use Enchilada Chicken
Besides making enchiladas, of course, we also love to use this chicken for these delicious Enchilada Stuffed Baked Potatoes.
It’s also wonderful in nachos, burritos, and salads (try it in our Mason Jar Chicken Taco Salad).
We even like it for breakfast, as a hack for chilaquiles, served over thick tortilla chips with plenty of the sauce, a sprinkle of queso fresco, and a fried egg.
FAQs
I haven’t tested this with green enchilada sauce, but I think it would work just fine!
Yes! I tested this with frozen chicken breasts, and it worked great! I cooked it on high for 5 hours.
More Mexican Favorites
- Mexican Grilled Chicken– Another super versatile recipe, we love to make a double batch of this marinated chicken and use it for fajitas and tacos, or just eat it plain.
- Enchilada Skillet Lasagna– A cheesy one pot meal the whole family loves.
- Walking Tacos– A classic school cafeteria favorite repurposed into a weeknight meal.
- Creamy Beef Enchilada Soup– All the flavors of cheesy beef enchiladas in one creamy, comforting soup.
Crock Pot Chicken for Enchiladas
Ingredients
- 2 19 oz cans enchilada sauce
- 2 small yellow onions (thinly sliced)
- 2 cans green chilies
- 2-2.5 lbs. Boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon Kosher salt
- Juice of 1 lime (optional)
Instructions
- Pour 1 can of enchilada sauce on the bottom of the slow cooker, along with all the onions, and 1 can of green chilies.
- Top with the chicken breasts, then sprinkle with garlic powder and salt.
- Finish with the final cans of enchilada sauce and green chilies.
- Cover and cook on low for 8 hours or on high for 4 hours. When the chicken is done, use two meat forks to shred it. Add lime juice, if desired. Reserve 2 cups of the sauce for enchiladas, or use the chicken for tacos, burritos, nachos, and more.
Notes
- Leftovers keep well in an airtight container in the fridge for up to 5 days.
- The chicken can also be frozen, sealed in a freezer safe bag or container, for up to 6 months. Thaw overnight in the fridge and reheat in a pot on the stove top.
- You can use a mix of chicken breast and thigh meat if you prefer.
- Feel free to add black beans, corn, or bell pepper to the crock pot as well!
- Be sure to reserve the sauce! You’ll need it to make the enchiladas!