Super creamy and packed with Tex-Mex flavor, Slow Cooker Chicken Enchilada Casserole is a delicious, cozy dinner for busy weeknights. Simply pop all the ingredients into the slow cooker and let it work its magic! This family approved, hearty meal can be served over rice or noodles, and can also be enjoyed in tacos, burritos, enchiladas, and so much more!
How great is it when you can prepare a scrumptious family meal several hours in advance, then set it and forget it until dinnertime?
This slow cooker chicken enchilada casserole recipe is a favorite here. It's super creamy and comforting, extra ooey gooey cheesy, and packed with protein and an abundance of great Tex-Mex flavor that everybody loves.
Just like with Slow Cooker Mississippi Chicken, the chicken simmers over several hours and comes out incredibly moist and tender. In fact, it practically falls apart on its own-a sign of slow cooked perfection!
The moist chicken, beans, and tomatoes in this recipe, along with their spicy, cheesy sauce make a terrific, savory filling that can be devoured in a variety of ways.
Enjoy it over rice or noodles, top it with South of the Border Salsa and Easy Cheesy Guacamole, or use it to fill tortillas for enchiladas, taquitos and more.
Slow cooker chicken enchilada casserole also makes a killer party and tailgating dip when served warm with corn scoops or tortilla chips! So, so good!
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👪Why you'll love it
| No pre-cooking- set your slow cooker on the counter and plug it in; there's no extra pans or steps before you add the ingredients. Makes a lot- not only is this slow cooker meal super easy to prep, it makes a lot, and you can enjoy the leftovers in a variety of tasty ways. Freezes well- leftovers can be frozen for up to 3 months; when ready to enjoy again, simply defrost overnight in the fridge for a quick meal! |
🥘Ingredients
- boneless, skinless chicken breast- you'll want to buy a family pack for this recipe
- red enchilada sauce- I typically use Old El Paso; you can also make your own
- reduced fat sour cream- use Daisy's or Breakstone's--you won't miss the extra fat and calories
- water
- garlic, cumin, chili powder, salt- robust seasonings and spices that flavor the chicken and sauce
- diced tomatoes with green chiles- to dial back the spice, use plain diced tomatoes
- canned black beans- drained and rinsed
- reduced fat shredded Mexican cheese blend- Sargento's is my preferred
- optional toppings- green onions, jalapeños, queso sauce, additional sour cream, tortilla strips, cilantro, South of the Border Salsa, and Easy Cheesy Guacamole
See recipe card for quantities.
🔪Instructions
- Step 1: Mix enchilada sauce, sour cream, water, and seasonings in the slow cooker.
- Step 2: Add the diced tomatoes and black beans; stir. Add the chicken. Cover and cook on low for 6-7 hours.
- Step 3: 30 minutes before it's finished, shred the chicken with two forks; then add the shredded cheese.
- Step 4: Cook on low for an additional 30 minutes; keep warm until ready to serve.
Hint: While this recipe can be cooked on high for 3-4 hours, cooking it on low for 6-7 creates much more tender, flavorful chicken.
🥣Substitutions
- Meat - for a dark meat option, use chicken or turkey thighs instead of chicken breasts
- Beans - use pinto beans instead of black beans
- Sauce - you can use plain tomato sauce instead of enchilada sauce; just know it won't be as sweet (it also won't have any seasoning)
📖Variations
- Spicy - slice 2 medium jalapeños into rings and add to the slow cooker when you add the diced tomatoes; for extra fire, use spicy diced tomatoes and spicy enchilada sauce
- Extra chunky - add an additional can of diced tomatoes and 1 can of corn; drained
- With tortillas- create a slow cooked lazy chicken enchilada meal: use 10 corn tortillas, cut into large strips and add to the pot after shredding the chicken
In more of a soup mood, but still craving chicken enchilada flavor? Check out my Creamy Chicken Enchilada Soup, made on the stove top!
🍽Equipment
- 6 quart slow cooker/crockpot
- measuring cups & measuring spoons
- can opener
- stirring spoon
- large forks or prongs
🍶Storage
Store in the fridge for up to 3 days. Can also be frozen in freezer safe packaging for up to 3 months.
💭Top tip
To shred the chicken, it isn't necessary to remove it from the crockpot. Simply use 2 big forks or prongs to pull pieces apart. After several hours of slow cooking, this process is actually quite easy, and there's no need to dirty another cutting board or dish.
🗨️FAQ
This is absolutely safe, as long as the chicken reaches an internal temperature of 165°F.
You don't have to, but since it naturally separates anyway when you try to remove it from the crockpot, it's easier to just shred it before removing. It's also better in a tortilla that way.
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite dishes to serve with Slow Cooker Chicken Enchilada Casserole:
📋Recipe
Slow Cooker Chicken Enchilada Casserole
Equipment
- 6 quart slow cooker/crockpot (greased or lined)
- measuring cups
- measuring spoons
- can opener
- stirring spoon
- large forks or prongs
Ingredients
- 1 can (19 oz) red enchilada sauce
- ½ cup reduced fat sour cream
- ½ cup water
- 1 teaspoon garlic powder
- 2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 2-3 lbs boneless, skinless chicken breast
- 1 can (10 oz.) diced tomatoes with green chiles + juice
- 2 (15 oz) cans black beans drained and rinsed
- 7 oz reduced fat shredded Mexican cheese blend
- optional toppings: green onions, jalapeños, queso sauce, additional sour cream, tortilla strips, cilantro
Instructions
- Grease or line crockpot.
- Add enchilada sauce, sour cream, water, seasonings; stir to combine.
- Add diced tomatoes (with juice from can) and drained black beans; stir.
- Tuck chicken into sauce so that it's mostly covered.
- Slow cook on low for 6-7 hours (preferred) or on high for 3-4 hours.
- 30 minutes before it's finished cooking, use forks or prongs to shred the chicken; add shredded cheese.
- Cook on low 30 additional minutes. Keep warm until ready to serve.
Heidi Miller says
Mmm... this is such a super easy chicken dinner with such outstanding flavors. Your homemade enchilada seasoning blend is especially perfect. I especially love how everything can be done right in the crock pot, even shredding the chicken!
Kitchen Ready Betty says
Thanks so much, Heidi! This Slow Cooker Chicken Enchilada Casserole is definitely one of my favorite easy chicken dinner recipes for busy weeknights. I’m thrilled you enjoyed the homemade enchilada seasoning blend—it really brings those bold flavors to life without much effort!