Mexican Chicken Crockpot Recipe

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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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.

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

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