6-Ingredient Slow Cooker Enchilada Chicken

Shredded slow cooker enchilada chicken with tomato sauce in a black crockpot on a white background.

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!

Course Main Course

Cuisine Mexican

Diet Gluten Free

Keyword Chicken Breast, Crockpot, Slow Cooker

Prep Time 5

Cook Time 4

Total Time 4 5

Servings

Calories 192

Author Robyn Conley Downs

Equipment

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

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.

Nutrition