Slow Cooker Chicken Enchilada Filling
Developed and tested by Robyn Conley Downs
on Apr 22, 2015 (last updated Sep 14, 2026) 
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!
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
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!
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.
Slow Cooker Chicken Enchilada Filling
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!
This twin mama thanks you for this tasty and quick meal option. My 10 month old twins thought it was tasty too so I froze small portions to serve along side some rice as they navigate feeding themselves:) Great for a baby led weaning chicken option.
Erin, you’re so welcome! LOVE the idea of freezing little individual portions and so glad your twins liked this one. 🙂
I think that I am just going to have to try this next week as I love enchiladas and having MS by doing it in the slow cooker means that I don’t have to stand up for long.
I will post pictures after I have cooked it and let you know my families verdict. Hope it ends up looking as good as yours.
Amanda, looking forward to hearing how what and your family think! Love those recipes that can be prepped in just a few minutes!
Trying this one this week!!
Yay! I hope the whole family love it. 🙂
Great and easy recipe! We used it to make tacos and nachos. The chicken was very tender and delicious. We were working in our back yard while it cooked. Every time we opened the door, it smelled so good! Thanks for sharing! We will definitely make again.
Lori, love the idea of using this for tacos and nachos, yum! Thanks so much for leaving a review!
I just put everything into my slow cooker! I am so excited because it smells so good! Thank you so much for this recipe. I am subbing the lettuce leaves with corn tortillas.
Yay, I hope you enjoy Janice. Lettuce wraps sound like a perfect substitute! 🙂
Just made, smells amazing! Will this freeze well?
Jessica, yes, leftovers freeze well!
Do you think I could throw it in the insta pot for 20 min?
Vanessa, you can definitely try! I’ve found that some Instant Pots have a very sensitive burn sensor, and the tomato sauce starts to burn to the bottom before the recipe is finished cooking. If you give it a try and it works let us know, though!
Do you think it would work just as well to cook on high for three hours?
Amy, it depends a bit on your particular slow cooker and the size of the chicken breasts you’re using. 3 hours may be enough, so it’s worth giving it a shot!
Sounds amazing, just wanted to query the tomato sauce. Are you talking something like Heinz tomato ketchup or a plain tomato passata style sauce? I am in New Zealand and think the terminology is getting lost in translation! 🙂
Kristie, something closer to a plan tomato passata style sauce! Ingredients along the lines of a smooth tomato puree, salt, garlic, onion. Hope this helps! You just want a seasoned, thick tomato sauce.
Hi Robyn, I didn’t see anywhere in your article or recipe on the amounts for the all ingredients, how many servings does this make?
Hi Catherine, you should be able to view the ingredients and recipe instructions in the recipe card at the bottom of the post. The recipe serves 4-6.
Has anyone tried this in the Instant Pot? Can the chicken be frozen, or does it need to be thawed?
Hi Melissa, this one will work in an Instant Pot as long as yours doesn’t have a sensitive burn function. Some IPs have a very sensitive burn function and the tomato sauce will burn to the bottom and ruin the dish. Some will work fine, though, so I’d say try it if you think your work for a tomato sauce heavy recipe.
Easy quick and delicious
So glad you enjoyed this one, Mel!
I buy frozen chicken breasts at Costco, how much longer should I plan to cook it since the chicken is frozen?
Hi Dana, for food safety reasons, it’s not recommended that you cook chicken from frozen in the slow cooker. If you defrost the frozen chicken in the fridge overnight you should be able to use the amount called for in the recipe.
Hi!. I have a question about the ingredients. In one place it says tomato sauce in another it says tomato paste. Could you clarify, please?
Actually it say tomato purée not tomato paste.
Yep, that should be tomato sauce. I’ve made the update in the recipe. Thanks!
Hi Melanie, it’s tomato sauce! I’ve made the update in the recipe for clarification purposes as well.
Has anyone ever tried adding kidney beans? If so, was wondering when you’d put them in?
I’m excited to try 🙂
Hi Jessica, I haven’t, but I have a similar recipe with kidney beans so I think it will work! Add 1-2 cans, drained and rinsed, to the recipe along with everything else. If you try it let us know how it turns out!
We loved this one! Ate it for days afterwards which says Delicious in our house 😊 I mixed the sauce first in a bowl to get the right amount of heat. Thanks for this…we will be eating it again and again!
Jennifer, yay, so happy to hear this one was a hit! Thanks so much for taking the time to leave a review!
Hi Robyn, this may be a silly question but I am new to cooking in general 🙂 I am wondering if this would work for green enchiladas if I swapped out the tomato sauce and used a green chili sauce instead? Thanks much!
Hi Dana, I haven’t tried it but I think that would work wonderfully! If you give it a try let us know how it turns out. 🙂
Yes, it works great. I used the big 28oz can of LaPalma green chile sauce, some garlic powder & cumin. At the end, I added about a cup of chopped roasted green chiles (peeled & seeded). Yum!
Jan, love the idea of adding roasted green chilis. Yum! Thanks so much for leaving a review!
I love this recipe. My daughter has Celiac Disease. Most canned enchilada sauce is not gluten free. I love how I can make the chicken and sauce all at the same time, and it is really easy and quick. I use this to make chicken enchiladas. My mom can’t eat salt, so I use the no salt added tomato sauce and don’t add salt. Mom requested it again. I just came back here to print a fresh copy of the recipe and see you have instant pot instructions, so I am trying that tonight. Thank you!
Kris, so happy to hear this one is a hit with your family and so great you’re able to adapt it to be salt-free. Thanks so much for taking the time to leave a review!
Very easy to make and tasted amazing! It did however feel like it was missing something but I’m not sure what. If you’re looking for a great dinner that’s easy to make and leaves you with tons of left overs this is the dish for you!
Xander, glad this was a hit, and thanks for leaving a review!
This might be the answer to my prayers. I spend over an hour a night trying to make dinner using whole foods. This is so easy to make, so delicious, and then so versatile. I’d recommend spicing it up a bit but it was nice to have the option to make it spicier for adults and the kiddos could have the tame version.
Yay, so happy to hear this recipe will help you cut down on cooking time! And yes to adding more spice to fit your and your family’s tastes. Cheers!
This recipe was so easy and really did come out amazing. The flavor was so good and all the seasoning measurements were spot on. We used the initial chicken batch for tacos and plan on using the leftovers for enchiladas. This ended up in our dinner favorites folder.
Yay, so happy that you enjoyed this one – great idea to use the chicken for multiple dinners. So smart! Thanks so much for leaving a review!
Hey Robyn,
I’m making this tomorrow but plan on adding a can of Black beans, corn and green chili. I will wrap it in corn or flour tortillas! Mexican fiesta at my home tomorrow:)
I will say, I made a similar dish, but the recipe included taco sauce instead of the natural spices indicated in this recipe. I, much rather use natural, clean spices. Rather than use a jar with preservatives.
Thanks Robyn!!
Vanessa, I love the idea of adding beans, corn and green chilis. Yum! And I agree, I definitely lean on real spices over pre-packed when I can. I hope it’s a hit!
Could I substitute enchilada sauce for the tomato sauce?
Karen, I haven’t tested it, but I think that sub would work just fine! You may not need to add the cumin and garlic powder, but either way it should be fine. If you give it at try let me know how it goes!
I made this today, cooked the chicken on low in the crock pot for about 6 hours, skipped the onion and lime bc I didn’t have any and it came out amazing. Thank you!
Fantastic, Lindsay, great to know the recipe worked for you with even fewer ingredients. Love those easy weeknight wins! Thanks so much for leaving a review!
I’m cooking now….can’t wait to eat and share this 😋😋 can I freeze this?? Thank-You
Linda, yes, this enchilada chicken freezes well, and should last about 3-4 months frozen. Hope you enjoy!
It looks yummy.
What would you serve this with
Hi Kathy, I like to serve the chicken taco style in warmed tortillas with toppings, on white rice and beans, or as a topping for baked potatoes, or to make enchiladas. I hope you enjoy!
Has anyone tried with ground chicken?
Hi Becca, I haven’t tested it with ground chicken, but I think it would work. Just cook the chicken first seasoned with some salt and pepper, then add the enchilada sauce and proceed with the recipe. If you give it a try let me know how it turns out!
How would you recommend using this to make the enchiladas? I normally mix chicken with cheese wrap in tortillas and cover with a white sauce before baking. Could this sauce be used as a substitute for the white sauce?
Meghan, yes, this chicken makes a delicious filling for enchiladas! I actually have a recipe and exact instructions for using it to make these chicken enchiladas. I hope you give them a try and enjoy!
Eek . . . I only had diced tomatoes so I tossed them in the blender with the spices. A thicker consistency – seems like it’ll work.
Sara, that should work, but it may turn out a bit more watery, but should still taste good! You may need to add additional salt as well, since you’ll be missing the salt from the tomato sauce. Hope you enjoy!
So good! I used it with your enchilada recipe- I put them in the air fryer in a pan for about 6 minutes and they came out amazing! Definitely will make again.
Teresa, yay, happy to hear you enjoyed this recipe and the chicken worked well in the enchilada recipe. Great idea to cook the enchiladas in the air fryer, I’ll have to try that next time. Thanks so much for leaving a review!
Hi can you recommend a good tomato sauce to use with this. Thanks!
Hi Katie, I love the Kirkland brand if you’re a Costco member. Hunts is a great option, as is Muir Glen.
This chicken is amazing!! I make multiple batches and put them in the freezer for quick and easy meal prep.
It’s such a great staple recipe, isn’t it Melissa? Thanks so much for taking the time to leave a review!
This was absolutely amazing! My sister in law made this recipe and i had to have it. It is a staple now in this household. Sooo soo good. I add cilantro and sour cream as toppings and a lil hot sauce
Ashley, yay, so happy to hear you enjoyed this recipe and that it’s going to be a family staple. Love that! Thanks so much for sharing your thoughts.
Can’t wait to try this! If I am cutting the recipe in half, does the cook time change?
Isabella, if you’re cutting this slow cooker chicken recipe in half it will reduce the cook time by some, but not half. So if cooking on high, I’d suggest checking at 2 hours on high, then adding 30 minute increments until it’s done. I hope you enjoy!
This is sooooooooo good! 10/10!
Woohoo, so happy to hear you enjoyed this one, Jessica. Thanks so much for leaving a review!
This recipe was an instant hit for myself and the husband. The first time I made it, I figured 4-6 servings would feed us for a few days but it was gone the same day. Tonight, I’m doubling the recipe. I like to add a can or two of tomatos and green chilis as well, just to give it a little something extra. So easy to make and so so yummy! Thank you!
Trish, wonderful to hear this one was a hit for you and your husband. I love the idea of adding green chilis, too. Thanks so much for leaving a review!
Rita Andrews
Excellent! Tastes great and so easy to make.
So happy to hear you enjoyed, thanks so much for leaving a review!
I also added sour cream but pre made enchiladas sauce instead of tomato soup. Thanks for your recipe.
Good idea to use pre-made enchilada sauce! Quick note, the recipe calls for tomato sauce not tomato soup. Glad you enjoyed!
Great recipe! Very versatile! I like it personally, my kids didn’t though, but they are picky 😏
Glad it was a hit for a least some of the fam. Thanks for sharing your thoughts!
Hands down I was disappointed when I reached the end of my plate! 5 stars 🌟 for this recipe! My 11 year old daughter made this recipe all on her own it was easy, delicious, and definitely will be making this for eons to come! Instead of using regular tomato sauce, we had to use the Ragu sauce we had on hand which was quite flavorful, also, I forgot to add the lime juice at the end, but it still tasted amazing without it !
Thank you for your post!
Lamika, yay, so happy to hear this one was a hit. I love that your 11 year old was able to make the recipe on her own– so awesome! Thanks for sharing your thoughts. 🙂
I made this for my super picky eaters. They LOVED it and it was so so easy to male.
Maureen, yay, I love it when an easy recipe is also picky eater approved. Thanks so much for taking the time to share your thoughts and for leaving a review!
This is a go to recipe. After making it many times, we have decided on the following adjustments.
Double all of the spices EXCEPT the chili powder, only give that one an extra .5 tsp
Add one can of black beans (drained) to the crockpot the last hour.
It doesn’t freeze well, gave onions a weird texture
Danielle, great notes, thanks so much for sharing your tips and for leaving a reivew!