Slow Cooker Chicken Enchilada Filling
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!
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
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!
Nutrition
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
