Slow Cooker Chicken Enchiladas

chicken mexican slow cooker

If you are looking for set and GO this recipe is totally worth it. You just dump everything in, set it and forget it. It's easy, has so much flavor from seasoning and veggies and the chicken ends up perfectly cooked. 



1 lb chicken thighs or breasts skinned and boneless

1 tsp paprika

1 tsp cumin

½ tsp salt

1 tsp chili powder

3 garlic cloves, minced

1 red bell pepper

 ⅓ cup red onion, diced

1 jalapeño, diced *optional

28 oz red enchilada sauce- I used Siete brand 

1 cup black olives, sliced

 7-10 corn tortillas, sliced

 ½ cup shredded cheese

2 Tbsp fresh cilantro, chopped for garnish


Optional Toppings/Pairings

  •  rice
  •  sour cream
  •  fresh chopped tomatoes
  •  romain lettuce
  •  1 lime



Set the crock pot/slow cooker on high heat. Let it warm while you prep. Gather and prepare the ingredients. Slice the jalapeño and chop the garlic and onion.

 Add chicken to the bottom of the pot. Add garlic, seasoning, onion, jalapeños, bell peppers and pour enchilada sauce over everything. Place lid on. 

Cook for about 4-5 hours. When you are close to serving, stir everything and check the chicken to ensure it's cooked through. Add in cut corn tortillas, olives and cheese. Cover the slow cooker again for another 10-20 minutes or until the cheese has melted. 

 Once the cheese is melted, serve the crockpot enchiladas. Optional to serve over rice. (rice is not included in calorie breakdown). Top with sour cream, lettuce, lime wedges or any other toppings you enjoy.

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