Crock Pot Chicken for Enchiladas
Quickly and easily make a big batch of shredded chicken for enchiladas, tacos, burritos, and more!
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Servings:
Calories: 201kcal
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!
Nutrition
Calories: 201kcal | Carbohydrates: 15g | Protein: 27g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1690mg | Potassium: 464mg | Fiber: 3g | Sugar: 11g | Vitamin A: 980IU | Vitamin C: 8mg | Calcium: 12mg | Iron: 1mg
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