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Mexican Chicken Crockpot Recipe

October 13, 2021 by DinnerPlanner

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Mexican Chicken Crockpot

Mexican Chicken Crockpot – Shredded Chicken Enchiladas – Family Favorite Easy Recipe

This family slow cooker dinner is not only easy, but it is delicious as well being a family favorite of many households.

Chicken breasts slow cooked in a zesty enchilada sauce and then topped with corn tortillas and plenty of melted cheese. Also, delicious served over our Instant Pot cooked black beans.

Ingredients Needed For Mexican Chicken:

  • Boneless skinless chicken breasts
  • Red Enchilada Sauce
  • Garlic powder
  • Cumin
  • Sliced Black Olives
  • Corn tortillas – Don’t use flour for this recipe
  • Grated cheddar cheese – We love extra sharp grated cheddar cheese
  • Sour cream

How to Make this Delicious Slow Cooked Mexican Chicken

  1. Spray slow cooker with nonstick spray.
  2. Put chicken breasts in bottom of slow cooker and top with enchilada sauce.
  3. Cook on HIGH for 4 hours or LOW for 6-8 hours.
  4. Shred the chicken using two forks.
  5. Cut the corn tortillas into strips and add them to chicken and sauce mixture.
  6. Stir until well coated.
  7. Add 1/2 cup of cheese and half the olives into the chicken and sauce mixture and stir until well coated.
  8. Using the back of a spoon flatten the mixture.
  9. Top with remaining cheese and the rest of the olives.
  10. Cook on low for an additional 45 minutes.
  11. Top with sour cream before serving
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Enchilada Mexican
Print
Mexican Chicken Crockpot Recipe
Prep Time
5 mins
Cook Time
8 hrs 40 mins
 

If you love enchiladas - you will enjoy this Mexican Chicken Crockpot Recipe!

Course: Dinner
Cuisine: Mexican
About: Mexican Chicken Crockpot Recipe
Servings: 8
Calories: 319 kcal
Author: DinnerPlanner
Ingredients
  • 1 1/2 lbs. boneless skinless chicken breasts
  • 28 oz. Red Enchilada Sauce
  • ½ tsp garlic powder
  • ½ tsp cumin
  • 1 small can sliced black olives
  • 10 corn tortillas flour tortillas do not work
  • 2 cups grated cheddar cheese divided
  • Sour cream
  • Fresh cilantro
Instructions
  1. Spray your slow cooker insert with nonstick spray.
  2. Put the chicken breasts in the bottom of the slow cooker and top with enchilada sauce.
  3. Cook on HIGH for 4 hours or LOW for 6-8 hours.
  4. Shred the chicken in the slow cooker insert.
  5. Cut the corn tortillas into strips and add them to chicken and sauce mixture. Stir until well coated.
  6. Add 1/2 cup of cheese and half the olives into the chicken and sauce mixture and stir until well coated.
  7. Using the back of a spoon flatten the mixture.
  8. Top with remaining cheese and the rest of the olives.
  9. Cook on low for an additional 45 minutes.
  10. Top with sour cream and chopped fresh cilantro before serving
Nutrition Facts
Mexican Chicken Crockpot Recipe
Amount Per Serving
Calories 319 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 84mg28%
Sodium 941mg41%
Potassium 411mg12%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 4g4%
Protein 28g56%
Vitamin A 744IU15%
Vitamin C 2mg2%
Calcium 240mg24%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.




shredded mexican chicken

It’s easy to shred the chicken right in the crockpot or slow cooker using two forks.

 

Enchilada Mexican

What to Serve with Mexican Chicken Recipe:

Black Beans
Tossed Mexican Salad
Minute Rice Mexican Rice

Recipe Notes:

If you use more than 1-1/2 lbs of chicken the casserole could be dry.
Corn tortillas are a must for this recipe or you will end up with a gooey mess.
We like to top ours with sour cream and fresh cilantro on the serving plates not in the slow cooker.

You will also Love Our Other Recipes:

Black Bean and Rice Soup
Shredded Mexican Beef in Your Crockpot
Skillet Mexican and White Beans
Mexican Beef Chili Recipe
Cheesy Baked Mexican Chicken Recipe

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Filed Under: Cheap & Easy Meals

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