Super Easy Slow Cooker Chicken Enchilada Meat

Super Easy Slow Cooker Chicken Enchilada Meat

26
Kari Shifflett 1

"This is our busy family's go-to recipe for delicious chicken meat that can be used to make enchiladas, tacos, burritos, nachos, even over rice and beans. So easy to prepare, and the enchilada sauce is to die for. I normally put this together at lunch and serve it after work. Use in your favorite Mexican recipes. Pork or beef can be substituted for the chicken."

Ingredients

8 h 15 m {{adjustedServings}} servings 96 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 96 kcal
  • 5%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 9g
  • 3%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 551 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Blend chicken broth, tomatoes, chili powder, flour, garlic, cumin, oregano, salt, and cayenne pepper in a blender until smooth.
  2. Put chicken breast in bottom of a slow cooker; pour blended enchilada sauce over the chicken.
  3. Cook on Low 8 to 9 hours (or 4 to 6 hours on High). Shred the chicken with 2 large forks and stir into the sauce.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews

26
  1. 30 Ratings

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Not bad. The chicken turns out very tender. The sauce is ok but not my favorite. Next I will cook the chicken in green chile sauce. I bet that will be even better.

Great recipe, will use again!

I substituted a can of RoTel tomatoes and chilis for the diced tomatoes and added a can (undiluted) of cream of chicken soup and a small can of minced green chilis (drained). Loved it!