This Chicken Enchilada Crock Pot Meal is a cozy dish that warms you from the inside out! With juicy chicken and zesty enchilada sauce, it’s a perfect weeknight wonder.
What’s great is you just toss everything in the crock pot and let it do the magic! I love serving it with cheese and tortillas. It’s like a party on a plate! 🎉
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless chicken breasts are perfect for this dish, making it easy to shred afterward. If you’re looking for a quicker option, rotisserie chicken works great as a substitute!
Enchilada Sauce: I love using red enchilada sauce for its rich flavor. If you want a spicier kick, try a green enchilada sauce instead! Homemade sauce can also be an option if you have the time.
Black Beans: These provide great protein and texture. If beans aren’t your thing, you can use pinto beans or even cooked lentils for a different flavor.
Tortilla Strips: Corn tortillas work well for this recipe, but you can use flour tortillas if you prefer. Cutting them into strips helps them soak up the sauce better. You could also use tortilla chips for a crunchy topping!
Cheese: Cheddar is a classic choice, but feel free to switch it up with Monterey Jack or a Mexican cheese blend for a zestier flavor.
How Do I Get My Chicken to Shred Easily?
Shredding chicken in a crock pot is super simple but can be tricky if you don’t cook it long enough. Here’s how to ensure it comes out perfectly:
- Cook the chicken on low for 6-8 hours or high for 3-4 hours. It should reach an internal temperature of 165°F for safe eating.
- Once it’s done, use two forks to gently pull apart the chicken. It should shred easily if it’s cooked long enough!
- Stir the shredded chicken back into the sauce for maximum flavor.
With these tips, you’ll be well on your way to making a delicious Chicken Enchilada Meal that everyone will enjoy!
How to Make Chicken Enchilada Crock Pot Meal
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) enchilada sauce
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (4 oz) sliced black olives, drained (plus extra for garnish)
- 1 cup corn (frozen or canned)
- 1 tbsp taco seasoning
- 2 cups shredded cheese (cheddar or Mexican blend)
- 8-10 corn tortillas, cut into strips
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish – optional)
How Much Time Will You Need?
This delicious Chicken Enchilada Crock Pot Meal takes about 15 minutes to prepare and cook on low for 6-8 hours or on high for 3-4 hours. Just let the crock pot do the work while you relax!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless, skinless chicken breasts at the bottom of your crock pot. Make sure they’re evenly spread out so they cook nicely.
2. Mix the Sauce:
In a separate bowl, combine the enchilada sauce, diced tomatoes with their juices, black beans, corn, taco seasoning, and a pinch of salt and pepper. Give it a good stir until everything is well mixed.
3. Cook the Chicken:
Pour the sauce mixture over the chicken in the crock pot. Cover it up and set your crock pot to cook on low for 6-8 hours or high for 3-4 hours. The chicken is ready when it easily shreds with a fork.
4. Shred the Chicken:
When the chicken is fully cooked, take a couple of forks and shred the chicken right in the crock pot. Stir everything together so the chicken gets nice and coated with the sauce.
5. Add Tortillas and Cheese:
Layer the cut tortilla strips over the top of your chicken mixture. Then, sprinkle the shredded cheese and sliced black olives on top of the tortillas.
6. Final Cooking:
Cover the crock pot again and cook on high for an additional 30 minutes, or until the cheese has melted and everything is bubbly and delicious!
7. Serve and Enjoy:
Once it’s ready, scoop some into bowls and garnish with fresh cilantro and extra black olives, if you like. Enjoy your hearty and tasty Chicken Enchilada Crock Pot Meal!
Can I Use Frozen Chicken Breasts in This Recipe?
Absolutely! You can start with frozen chicken breasts, but make sure to adjust the cooking time. If using frozen chicken, cook on high for 4-5 hours or low for 8-10 hours to ensure it cooks evenly and reaches a safe internal temperature of 165°F.
What Can I Substitute for Black Beans?
If you don’t have black beans on hand, you can use pinto beans or kidney beans instead. Both will add a nice texture and flavor. Just be sure to drain and rinse them as you would with black beans!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can use the microwave or warm them up on the stove over low heat, adding a splash of water or broth if it seems dry.
Can I Make This Recipe Vegetarian?
Yes, you can easily make it vegetarian! Replace the chicken with 2 cups of your favorite vegetables (like bell peppers and zucchini) or additional beans for protein. Just adjust the cooking time slightly based on what vegetables you choose, likely reducing the total cooking time a bit.
