Super Easy Slow Cooker Chicken Enchilada Meat

Super Easy Slow Cooker Chicken Enchilada Meat

20 Reviews 3 Pics
  • Prep

    15 m
  • Ready In

    8 h 15 m
Kari Shifflett
Recipe by  Kari Shifflett

“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.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  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.

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Reviews (20)

Rate This Recipe
Ron Truitt
26

Ron Truitt

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.

CookinBug
14

CookinBug

Great recipe, will use again!

graham072442@yahoo.com
12

graham072442@yahoo.com

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!

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 96 cal
  • 5%
  • Fat
  • 1.9 g
  • 3%
  • Carbs
  • 9 g
  • 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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Chicken Enchilada Slow Cooker Soup

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