Crock Pot Chicken Enchilada (Printer-Friendly)
Slow cooked chicken with black beans, corn, fire roasted tomatoes, and enchilada sauce for a flavorful meal.
# What You’ll Need:
→ Poultry
01 -
1 pound boneless, skinless chicken breasts
→ Canned Goods
02 -
15-ounce can whole kernel corn, drained
03 -
15-ounce can black beans, drained and rinsed
04 -
14.5-ounce can fire roasted diced tomatoes, undrained
05 -
14.5-ounce can chicken broth
06 -
10-ounce can red enchilada sauce
07 -
4-ounce can diced green chiles, undrained
→ Produce
08 -
1 small onion, finely diced
09 -
3 cloves garlic, minced
→ Spices
10 -
1½ teaspoons ground cumin
11 -
1½ teaspoons chili powder
12 -
1 teaspoon salt
13 -
½ teaspoon black pepper
# Steps to Follow:
01 -
Add chicken breasts, drained corn, rinsed black beans, fire roasted diced tomatoes with their juices, chicken broth, red enchilada sauce, diced onion, diced green chiles, minced garlic, ground cumin, chili powder, salt, and black pepper into a 5-6 quart slow cooker. Stir thoroughly to combine.
02 -
Cover and cook on low for 6 hours or on high for 4 hours, until the chicken is fully cooked and easily shredded.
03 -
Remove the chicken from the slow cooker and shred using two forks or cut into small pieces.
04 -
Return shredded chicken to the slow cooker and stir to evenly distribute.
05 -
Ladle into bowls and garnish with preferred toppings such as sliced avocado, sour cream, tortilla strips, lime slices, and sliced green onion.
# Helpful Hints:
01 -
Adjust spice levels by selecting mild, medium, or hot enchilada sauce, or add red pepper flakes or jalapeños for additional heat.
02 -
For a thicker consistency, whisk ½ cup masa harina with chicken broth and incorporate before cooking.
03 -
Leftovers store well in the refrigerator for up to 3 days or can be frozen for up to 3 months.