Chicken Enchilada Crock Pot Meal

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If you love flavorful, comforting meals that practically cook themselves, this Chicken Enchilada Crock Pot Meal is about to become your new weeknight favorite. Loaded with tender shredded chicken, melty cheese, hearty beans, and bold enchilada flavors, this dish is everything you love about enchiladas—without rolling a single tortilla. Just toss everything into your slow cooker and let it work its magic.

This recipe is perfect for anyone searching for Crockpot Dinner For Family, One Pot Chicken Crockpot Recipes, or simple Weekly Crockpot Meals that deliver fuss-free flavor every time. From meal prepping to potlucks to busy weeknight dinners, this chicken enchilada meal is the kind of recipe you’ll turn to again and again.

Why You’ll Love This Chicken Enchilada Crock Pot Meal

1. Completely Hands-Off Cooking

Slow cooker meals are a lifesaver on busy days, and this one is no exception. With minimal prep and effortless cooking, this is one of the easiest chicken in the crockpot boneless recipes you can make.

2. Family-Friendly Flavors

Everyone loves enchiladas—and this version keeps all the creamy, cheesy, savory goodness kids and adults enjoy. It’s ideal for a warm, filling crockpot dinner for family.

3. Uses Affordable Ingredients

This recipe works beautifully with pantry staples like canned tomatoes, canned enchilada sauce, beans, and even canned chicken if you’re looking for easy crockpot recipes with canned chicken on a budget.

You can also make it a delicious Aldi crockpot recipe using their affordable ingredients.

4. Great for Meal Prep

This meal holds up well in the fridge and freezer, making it perfect for weekly crockpot meals or make-ahead lunches.

5. One-Pot Simplicity

No baking dishes.
No tortillas to roll.
No extra pans.
Just one slow cooker and dinner is done.

Chicken Enchilada Crock Pot Meal

If you love flavorful, comforting meals that practically cook themselves, this Chicken Enchilada Crock Pot Meal is about to become your new weeknight favorite. Loaded with tender shredded chicken, melty cheese, hearty beans, and bold enchilada flavors, this dish is everything you love about enchiladas—without rolling a single tortilla. Just toss everything into your slow cooker and let it work its magic.
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 6

Ingredients
  

  • 2 lbs boneless skinless chicken breasts or canned chicken, drained
  • 1 10 oz can red enchilada sauce
  • 1 10 oz can green enchilada sauce
  • 1 10 oz can Rotel tomatoes, undrained
  • 1 cup chicken broth
  • 1 packet taco seasoning
  • 1 medium onion diced
  • 1 cup frozen corn
  • 1 cup black beans rinsed and drained (optional)
  • 8 small flour tortillas sliced into strips
  • 2 cups shredded Mexican cheese blend
  • ½ cup sour cream for serving
  • Fresh cilantro chopped
  • Sliced jalapeños optional

Instructions
 

  • Add the chicken to the bottom of the crock pot.
  • Pour in the sauces — red enchilada, green enchilada, and Rotel. Stir gently.
  • Add chicken broth, taco seasoning, corn, beans, and onion.
  • Cover and cook on LOW for 6 hours or HIGH for 3–4 hours.
  • Shred the chicken directly in the slow cooker using two forks.
  • Add tortilla strips and stir them into the mixture.
  • Top with shredded cheese, cover again, and cook for another 10 minutes until the cheese melts.
  • Serve topped with sour cream, cilantro, and jalapeños.

Notes

For extra creaminess, stir in ½ block of cream cheese at the end.
Use corn tortillas if you want a more authentic enchilada texture.
This recipe works perfectly with canned chicken for a quick pantry meal.
Great for meal prep or weekly crockpot meals — it reheats beautifully.

Ingredients You’ll Need

Everything in this recipe is simple and easy to find. You can even swap ingredients to match what you already have.

For the Chicken Enchilada Base

  • 2 lbs boneless chicken breasts (or thighs)

  • 1 (28 oz) can red enchilada sauce

  • 1 (14 oz) can black beans, drained and rinsed

  • 1 (10 oz) can diced tomatoes with green chilies

  • 1 small onion, diced

  • 1 cup frozen or canned corn

  • 1 tbsp taco seasoning

  • 1 tsp garlic powder

  • ½ tsp cumin

Mix-Ins After Cooking

  • 8 small corn tortillas, cut into strips

  • 2 cups shredded cheese (Mexican blend, cheddar, or pepper jack)

  • ½ cup sour cream (optional for extra creaminess)

For Serving

  • Fresh cilantro

  • Diced green onions

  • Extra cheese

  • Lime wedges

This simple ingredient list creates a hearty, saucy enchilada chicken mixture perfect as a casserole, taco filling, bowl topper, or party dip.

How to Make Chicken Enchilada Crock Pot Meal

Step 1: Add Everything to the Crock Pot

Place chicken breasts in the bottom of the slow cooker. Add enchilada sauce, tomatoes, beans, corn, onion, and all spices. Stir gently.

Step 2: Slow Cook to Perfection

Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken easily shreds.

Step 3: Shred the Chicken

Remove the chicken and shred with two forks. Return it to the pot and stir.

Step 4: Add Tortilla Strips & Cheese

Add sliced tortillas and 1 ½ cups of cheese. Stir well. Cook for 15–20 more minutes, until tortillas soften and everything thickens into an enchilada-style casserole.

Step 5: Add the Final Touches

Stir in sour cream (optional), then top with remaining cheese. Cover for 5 minutes until melted.

Step 6: Serve and Enjoy!

Serve warm with fresh cilantro, green onions, lime, or extra cheese.


How to Serve This Crock Pot Enchilada Meal

This dish is incredibly versatile and can be served in many delicious ways:

  • Over rice for a burrito bowl-style dinner

  • Inside tortillas for quick enchilada tacos

  • Over tortilla chips to make a chicken enchilada nacho bake

  • With a salad for a lighter dinner

  • As a casserole straight from the crock pot

  • As a dip for parties and gatherings

It’s one of the best chicken taco casserole crockpot meals you can make because it works for so many different serving styles.


Tips for Success

Use boneless chicken for easier shredding

Breasts or thighs both work, but thighs stay more tender.

Add tortillas later

This keeps them from dissolving too early and turning mushy.

Make it creamy

Stir in sour cream or cream cheese at the end for a rich, creamy texture.

Make it spicy

Add jalapeños, chipotle peppers, or hot sauce.

Make it healthier

Use low-fat cheese, low-sodium enchilada sauce, and add extra veggies.

Meal prep friendly

This recipe freezes extremely well—freeze in airtight containers for up to 3 months.


FAQs

Can I use canned chicken?

Yes! This is one of the best crockpot recipes with canned chicken because the sauce thickens beautifully. Add canned chicken only during the last hour of cooking.

Can I cook this ahead of time?

Absolutely. It reheats perfectly for weekly crockpot meals.

Can I use flour tortillas instead of corn tortillas?

Corn tortillas create a more authentic enchilada texture, but flour tortillas work too—they just become softer.

Can I double this recipe?

Yes, as long as you use a 6-8 quart slow cooker.


Final Thoughts

This Chicken Enchilada Crock Pot Meal is everything a busy cook loves: effortless, hearty, flavorful, budget-friendly, and endlessly customizable. Whether you’re meal prepping, feeding a hungry family, or looking for simple healthy dinner ideas crockpot, this recipe checks every box.

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