6-Ingredient Slow Cooker Enchilada Chicken

This easy recipe for shredded chicken for enchiladas is totally simple, completely delicious and the perfect weeknight crockpot recipe. With just 6-ingredients and no pre-cooking, let me show you how easy this fresh & simple enchilada chicken is to make!

The Perfect Chicken for Enchiladas

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 chicken is also gluten-free & dairy-free, it will work for just about everyone. Plus, it makes the absolute best shredded chicken for these chicken enchiladas, and my simple chicken enchilada skillet recipe, too.

Weeknight Dinner Just Got Easier!

If you’ve read my book, then you know I’m all about simplifying things. Less decisions = less stress. So at least one dinner a week, I make an easy slow cooker chicken recipe, and this is one of my family’s favorites. This enchilada chicken comes together with just 5 minutes hands-on prep time and can be used to build lots of different meals. Since it’s a true dump and go crockpot recipe, all you have to do is add all your ingredients to your slow cooker and let it work its magic. Before you know it you’ll have chicken tender enough to easily shred between two forks, then you can toss it together in the delicious sauce & squeeze over a bit of lime juice – and dinner is done!

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

Testing Notes & Key Ingredients

• 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! But if you can’t have or don’t like onions, feel free to skip them.
• 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.

4.99 stars (72 ratings)

6-Ingredient Slow Cooker Enchilada Chicken

Developed and tested by Robyn Conley Downs

Servings: 6

Prep: 5 minutes mins

Cook: 4 hours hrs

Total: 4 hours hrs 5 minutes mins

This easy recipe for shredded chicken for enchiladas is totally simple, completely delicious and the perfect weeknight crockpot recipe. With just 6-ingredients and no pre-cooking, let me show you how easy this fresh & simple enchilada chicken is to make!

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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

• Easy Guacamole

Equipment

• Slow Cooker
• Cutting Board
• Chef's Knife

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.

Course: Main Course

Cuisine: Mexican

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

Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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