Chicken Enchilada Crock Pot Meal – Cheesy, Easy & Crowd-Pleasing

This Chicken Enchilada Crock Pot Meal delivers all the classic enchilada flavor without the rolling or baking. With just a few pantry ingredients and minimal prep, this cheesy, saucy, protein-packed dish practically cooks itself while you go about your day.

The first time I made this recipe, I was shocked by how easy it was. Just toss in the chicken, enchilada sauce, beans, corn, and a few seasonings. By the time dinner rolled around, the house smelled like a Tex-Mex fiesta—and the chicken was fall-apart tender.

Shred it, stir in some cheese, and serve over rice or scoop it up with tortilla chips. It also makes killer enchilada bowls, burritos, or even baked nachos.

Whether you’re cooking for your family or need an easy meal prep idea, this slow cooker enchilada chicken recipe is a true set-it-and-forget-it dinner. No tortillas needed, just big flavor and satisfied bellies.

Chicken Enchilada Crock Pot Meal – Cheesy, Easy & Crowd-Pleasing

A saucy, cheesy slow cooker version of enchiladas—no rolling, just dump, cook, shred, and enjoy. Great over rice or in bowls!

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 4

Cuisine: American

Calories: 430

Ingredients Method

Ingredients

  

• 2 lbs boneless skinless chicken breasts
• 1 15 oz can red enchilada sauce
• 1 15 oz can black beans, drained & rinsed
• 1 cup frozen corn
• 1 small onion diced
• 1 tsp cumin
• 1 tsp chili powder
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• Fresh cilantro for garnish
• Salt & pepper to taste

Method

 

1. Place chicken in crockpot. Add enchilada sauce, beans, corn, onion, and spices.
2. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
3. Remove chicken and shred with two forks. Return to crockpot.
4. Stir in cheeses until melted and creamy.
5. Garnish with cilantro and serve hot over rice, in tortillas, or with chips.