slow cooker enchilada chicken

reader reviews

“We loved this one! We will be eating it again and again!” - Jennifer “This recipe was so easy and really did come out amazing. This ended up in our dinner favorites folder.” - Jessica

ingredients:

chicken breasts (or thighs) onions canned tomato sauce salt cumin mild chili powder garlic powder lime juice hot sauce (optional)

about this recipe

gluten-free dairy-free paleo & whole30 friendly

This easy recipe for slow cooker enchilada chicken is totally simple, completely delicious and the perfect weeknight crockpot recipe. Plus it uses ingredients that you likely already have on hand in your pantry and fridge or freezer.

STEP 1:

Add the sliced onions, tomato sauce, salt, cumin, chili powder, and garlic powder to a 6-quart slow cooker, stirring to combine.

STEP 2:

Nestle the chicken into the slow cooker, making sure it is well covered by the tomato mixture.

STEP 3:

Cook on high for 3-4 hours or low for 6-7 hours, until the sauce has thickened, the onions are soft, and the chicken is falling apart.

STEP 4:

Remove the chicken and shred with two forks. Add the shredded chicken back to the slow cooker, stirring to combine.

STEP 5:

Add the lime juice and additional salt if desired. Serve warm, adding hot sauce to taste.

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