Description
This 6-Ingredient Slow Cooker Enchilada Chicken recipe is a simple and flavorful dish perfect for busy weeknights. Using a few staple ingredients and a slow cooker, you get tender, shredded chicken infused with a rich tomato and spice sauce. Serve it as is, in warmed tortillas, or as a delicious enchilada filling for a comforting and easy meal.
Ingredients
Scale
Slow Cooker Enchilada Chicken
- 2 medium onions, thinly sliced
- 1 (28-ounce) can tomato sauce
- 1 teaspoon kosher salt
- 2 teaspoons cumin
- 1 teaspoon mild chili powder
- 1 teaspoon garlic powder
- 2 pounds boneless skinless chicken breasts or thighs
- Juice of 1 lime
Optional
- Easy Guacamole (for serving)
- Hot sauce (to taste)
- Warmed tortillas (for serving)
Instructions
- Prepare the slow cooker base: Add the thinly sliced onions, tomato sauce, kosher salt, cumin, mild chili powder, and garlic powder to a 6-quart slow cooker. Stir everything together until evenly combined, creating the flavorful sauce base.
- Add the chicken: Nestle the boneless, skinless chicken breasts or thighs into the slow cooker, making sure they are well covered by the tomato and spice mixture.
- Cook the chicken: Cover and cook on high for 3-4 hours or on low for 6-7 hours. Cook until the sauce has thickened, the onions are very soft, and the chicken is tender and easily shreddable.
- Shred the chicken: Remove the chicken pieces from the slow cooker and shred them using two forks.
- Combine and finish: Return the shredded chicken to the slow cooker and stir it into the sauce to combine thoroughly. Add the lime juice and taste for seasoning, adjusting with additional salt or hot sauce if desired.
- Serve: Serve the enchilada chicken warm on its own, tucked into warmed tortillas, as a filling for enchiladas, or paired with easy guacamole for added flavor.
Notes
- This recipe is incredibly easy with no pre-cooking of chicken required—just layer ingredients and set your slow cooker.
- The spice blend is mild but flavorful; adjust chili powder to your preferred heat level.
- Using boneless skinless thighs will yield juicier chicken, but breasts work great too.
- Leftovers keep well and can be refrigerated for up to 3 days or frozen for longer storage.
- Feel free to add toppings like cheese, sour cream, or fresh cilantro to enhance the dish.
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 192 kcal
- Sugar: 2 g
- Sodium: 378 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 97 mg
