Slow Cooker Chicken Enchiladas

Today’s recipe makes it possible to make chicken enchiladas in a slow cooker. It is similar to recipes for skillet enchiladas that I have shared before. However, no need for cooked meat, the meat gets cooked in the slow cooker.

My family absolutely loved this and I really loved how simple it was to make. My family isn’t big on olives but I LOVE them. So I just used them as a topping instead. Finish it off with a dollop of sour cream and you are set.

Slow Cooker Chicken Enchiladas
  • 1.5 lbs boneless skinless raw chicken breasts (about 3 chicken breasts)
  • 1 (28 oz) can red enchilada sauce (I used mild)
  • 12 corn tortillas
  • 3 cups grated cheddar cheese, divided
  • 1 (3.8 oz) can sliced black olives, divided
  • sour cream, optional
  1. In your slow cooker, place chicken on the bottom and cover with enchilada sauce. Cook on HIGH for 4 hours or LOW for 8 hours.
  2. Next, shred the chicken right in the slow cooker. Cut the tortillas in to 1 inch strips and mix in with the chicken along with 1 cup of cheese and half the olives.
  3. Spread mixture evenly in the slow cooker. Top with the remaining cheese followed by the remaining olives.
  4. Cover and cook on low for about 40 - 60 minutes longer. Serve and top each serving with a dollop of sour cream if desired. Serves 4-6.

Recipe adapted from The Magical Slow Cooker.

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