This easy slow cooker enchilada chicken filling is made with just 6-ingredients, 5-minutes of prep and no pre-cooking. A simple filling for chicken enchiladas, burritos bowls and more!

Top down view of slow cooker enchilada chicken dinner with raw chicken breasts, onions, tomato sauce, and spices in a black pot.

5 star review

“This might be the answer to my prayers. I usually spend over an hour a night trying to make dinner using whole foods. This is so easy to make, took no time to prepare, so delicious, and then so versatile.”

– Angela
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A Simple Chicken Enchilada Filling

This Slow Cooker Enchilada Chicken recipe makes a regular appearance at our house because it is just so darn simple and versatile, and it’s one of my favorite crockpot recipes with chicken because it’s perfect for those nights when you want something easy but still bursting with flavor.

Plus it uses ingredients that you likely already have on hand in your pantry and fridge or freezer, meaning no special trip to the grocery store required! With just 6-ingredients and no pre-cooking, it really is a low lift recipe with big flavor results.

Since this saucy enchilada chicken is also gluten-free & dairy-free, it will work for just about everyone. Plus, it makes the absolute best shredded chicken enchilada filling for chicken enchiladas, and my simple chicken enchilada skillet recipe, too. Or, use it in a burrito bowl over my baked cilantro lime rice and Mexican coleslaw on the side. YUM!

Shredded slow cooker enchilada chicken with tomato sauce in a black crockpot on a white background.
A white plate filled with shredded chicken and vegetables, with a striped napkin on the side.

Instant Pot Tip: If you want to make this in the instant pot instead, try my Instant Pot Enchilada Chicken.

Robyn’s Testing Tips for Easy Chicken Enchilada Filling

  • Chicken breasts: I used boneless, skinless chicken breasts for this recipe but I’ve tested it with chicken thighs and it works really well, too.
  • Tomato sauce: Be sure to use canned tomato sauce in this recipe. Diced or whole tomatoes will not work well. Tomato sauce brands are very inconsistent from thin to thick, so if you want a thicker sauce add less tomato sauce. If you’d rather use enchilada sauce, try my easy red enchilada sauce.
  • Onions: Since we’re using so few ingredients, I love the extra savory and home cooked feel that the onions add to this dish. Plus it’s great that you don’t have to saute or brown them before adding to your slow cooker!
  • Cumin: Together with the lime juice and chili powder, the earthy flavor of the cumin creates the delicious flavor for this shredded enchilada chicken.
  • Mild chili powder: This recipe is not spicy. If you like it hot, swap the mild chili powder for hot, and top with your favorite hot sauce.
  • Garlic powder: I love the convenience and ease of using granulated garlic powder in this recipe, especially since it cuts down on the prep time. But you could use fresh garlic in its place if you prefer.
  • Lime juice: The lime juice adds a nice brightness and tanginess to this enchilada chicken, and really helps to lift up all the flavors after the low & slow cook time. I recommend not skipping it.
Shredded slow cooker enchilada chicken with tomato sauce in a black crockpot on a white background.
4.99 stars (73 ratings)

Slow Cooker Chicken Enchilada Filling

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 6
Prep: 5 minutes
Cook: 4 hours
Total: 4 hours 5 minutes
This easy slow cooker enchilada chicken filling is made with just 6-ingredients, 5-minutes of prep and no pre-cooking. The easiest filling for chicken enchiladas, burritos bowls and more!
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Ingredients

  • 2 medium onions, thinly sliced
  • 1 (28-ounce) can tomato sauce
  • 1 teaspoon kosher salt
  • 2 teaspoons cumin
  • 1 teaspoon mild chili powder
  • 1 teaspoon garlic powder
  • 2 pounds boneless skinless chicken breasts or thighs

To Add at the End

  • Juice of 1 lime

Optional Toppings

Equipment

Instructions 

  • Add the sliced onions, tomato sauce, salt, cumin, chili powder, and garlic powder to a 6-quart slow cooker, stirring to combine.
  • Nestle the chicken into the slow cooker, making sure it is well covered by the tomato mixture.
  • Cook on high for 3-4 hours or low for 6-7, until the sauce has thickened, the onions are soft, and the chicken is falling apart.
  • Remove the chicken and shred with two forks. Add the shredded chicken back to the slow cooker, stirring to combine.
  • Add the lime juice and additional salt if desired. Serve warm, adding hot sauce to taste. Serve as is, tucked into warmed tortillas, or as a filling for enchiladas.

Notes

  • Nutrition information calculated using chicken breasts.
  • Be sure to use canned tomato sauce in this recipe. Diced or whole tomatoes will not work well. Tomato sauce brands are very inconsistent from thin to thick, so if you want a thicker sauce add less tomato sauce.
  • Beyond this chicken enchilada filling, you’ll want to try my slow cooker chicken enchilada casserole next for a full meal in the crockpot!
Course: dinner, Main Course
Cuisine: American, Mexican, Tex-Mex

Nutrition Information:

Serving: 1 (of 6), Calories: 192kcal, Carbohydrates: 4g, Protein: 33g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 97mg, Sodium: 378mg, Potassium: 638mg, Fiber: 1g, Sugar: 2g, Vitamin A: 154IU, Vitamin C: 5mg, Calcium: 24mg, Iron: 1mg
Nutrition disclaimer
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