There’s something about the slow, comforting bubble of a crockpot that just screams cozy dinner vibes. I’ll never forget the first time I tossed together these chicken enchiladas in my slow cooker on a chilly Friday night. The house filled with this rich, spicy aroma that made everyone gather around the kitchen like it was magic. I’ve made this easy chicken enchiladas crockpot recipe at least a dozen times since then—and honestly, it’s become my go-to for those nights when I want dinner ready without hovering over the stove.
What makes this recipe stand out? It’s hands-off, packed with flavor, and the chicken comes out so tender it practically melts apart. Plus, you only need five simple steps. If you’ve been hunting for a cozy slow cooker meal that tastes like you spent hours slaving away (but really didn’t), this chicken enchiladas crockpot recipe is it.
Why You’ll Love This Recipe
Okay, I have to admit—this easy chicken enchiladas crockpot recipe has spoiled me for all other slow cooker meals. Here’s why I can’t stop making it:
- Set it and forget it: Literally, 5 simple steps and your slow cooker does the rest. I’ve thrown this together on busy mornings and come home to dinner ready to go.
- Super tender, juicy chicken every time: After cooking low and slow, the chicken shreds effortlessly and soaks up that spicy enchilada sauce. My family fights over the leftovers.
- Flavor-packed but simple ingredients: No weird spices or hard-to-find stuff here—just pantry staples and fresh touches that come together in a snap.
- Perfect for meal prep or feeding a crowd: I’ve doubled this recipe for potlucks and it’s always a hit. Plus, it freezes beautifully for busy weeks.
Honestly, this chicken enchiladas crockpot recipe feels like a warm hug on a plate. If you want dinner that’s cozy, fuss-free, and downright delicious, you’re going to love this one.
What Ingredients You’ll Need
Here’s what’s great about this ingredient list: you probably have most of it already. I’ve broken it down so you know exactly what each part does in the recipe—because understanding the ‘why’ makes the cooking way more fun.
- Boneless, skinless chicken breasts or thighs (about 2 lbs / 900g): I prefer thighs for juiciness, but breasts work too. The slow cooker makes them tender regardless.
- Enchilada sauce (2 cups / 480ml): Store-bought is fine—look for a good quality red enchilada sauce with a little kick. I like to use Hatch or Old El Paso.
- Shredded cheese (2 cups / 200g): A mix of cheddar and Monterey Jack gives the perfect melty, gooey texture.
- Garlic powder (1 teaspoon): Adds that subtle depth without overpowering.
- Ground cumin (1 teaspoon): This little spice is essential for that warm, earthy flavor.
- Chili powder (1 teaspoon): For a gentle heat that’s not too crazy.
- Salt and pepper (to taste): I always start with about ½ teaspoon salt and a few cracks of black pepper.
- Flour or corn tortillas (10-12 small, 6-inch / 15 cm size): Flour tortillas hold up better in the slow cooker, but corn works if you prefer.
- Optional toppings: Sour cream, chopped fresh cilantro, diced avocado, or sliced green onions—because toppings make everything better.
Quick tip: I always shred the chicken after it’s cooked right in the crockpot—that way, it soaks up all the sauce. Also, if you want a little extra zing, a squeeze of fresh lime juice on top is a game changer.
Equipment Needed
You really don’t need a fancy kitchen setup to make these easy chicken enchiladas in your crockpot. Here’s what I use:
- Slow cooker / crockpot (at least 6 quarts / 5.7 liters): Mine is old and a bit scratched, but it gets the job done perfectly.
- Mixing bowls: Two bowls work best—one for mixing the chicken with sauce and spices, another for assembling the tortillas.
- Forks or tongs: For shredding the chicken once it’s cooked.
- Measuring cups and spoons: I’m a bit of a stickler for measuring spices, especially with this recipe, so I use these every time.
- Spatula or spoon: To help spread sauce and cheese evenly inside the tortillas.
Pro tip: If you don’t have a crockpot, a slow cooker insert or even a Dutch oven in a low oven could work. But the crockpot is definitely the easiest way to get that melt-in-your-mouth texture.
How to Make It: Step-by-Step
Alright, let’s get you cooking this easy chicken enchiladas crockpot recipe. I’m walking you through exactly how I do it, with all the little tips I’ve picked up.
- Prepare the chicken and sauce (5 minutes)
Place the chicken breasts or thighs in the bottom of your slow cooker. Pour 1 cup (240ml) of enchilada sauce over the chicken, then sprinkle on the garlic powder, cumin, chili powder, salt, and pepper. Use a spoon or spatula to coat the chicken evenly. - Cook low and slow (4 hours)
Cover and cook on low for about 4 hours, or until the chicken is cooked through and tender. The slow cooker will do the hard work here, turning your chicken into tender, shreddable goodness. - Shred the chicken (5 minutes)
Once cooked, remove the chicken and shred it with two forks or tongs. Return the shredded chicken to the slow cooker and stir it into the sauce. Add the remaining 1 cup (240ml) of enchilada sauce and half of the shredded cheese. Mix well. - Assemble the enchiladas (10 minutes)
Spread about 1/4 cup (60ml) of the chicken mixture down the center of each tortilla. Roll it up tightly and place seam-side down in the slow cooker. Repeat until the slow cooker is full (usually 10-12 enchiladas). Sprinkle the remaining cheese on top. - Final cook (30 minutes)
Cover and cook on low for another 20-30 minutes, until the cheese melts and everything is heated through. You’ll know it’s done when the cheese is bubbly and the edges of the tortillas look soft but not mushy.
Heads up: Keep the lid on during cooking to avoid heat loss and drying out. Also, if you want crispier edges, you can transfer the assembled enchiladas to a baking dish and broil for 2-3 minutes after the slow cooker step (this is my secret indulgence).
My Best Tips & Techniques
Okay, here’s where I share everything I’ve learned from making this way too many times…
- Don’t skip seasoning the chicken before cooking. It might seem obvious, but seasoning early means the flavors really soak in.
- Use a combination of cheeses. Straight cheddar is fine, but mixing in Monterey Jack or even a bit of mozzarella gives that melty stretch everyone loves.
- Layer carefully. Roll the tortillas snugly to avoid the filling leaking out during cooking.
- Be patient with the slow cooker. Rushing it by cooking on high can dry out the chicken and lose that cozy, tender texture.
- Prep ahead. You can assemble the enchiladas the night before and refrigerate; just add the extra cooking time if cooking cold.
- Don’t forget the toppings. Fresh cilantro, sour cream, and avocado truly elevate this from “just dinner” to “restaurant-worthy.”
- Check your slow cooker temp. Mine tends to run hot, so I set it to low and check a little early the first time I make a new recipe.
- Leftovers reheat like a dream. I microwave with a damp paper towel over the top to keep moisture in.
Ways to Mix It Up
Once you’ve nailed the basic recipe, here’s where the fun begins. I’ve tried all these twists and they all work beautifully.
- Green Enchilada Sauce Swap: Use 2 cups of salsa verde instead of red enchilada sauce for a tangy, fresh twist. My family actually prefers this version for a change.
- Black Bean and Corn Add-in: Stir in 1 cup of drained black beans and 1 cup of frozen corn with the shredded chicken for extra texture and fiber.
- Spicy Kick: Add 1 diced jalapeño or a pinch of cayenne pepper to the sauce for some serious heat. Perfect if you love your food with a little fire.
- Cheese Variety: Swap half the cheese for crumbled queso fresco or feta for a salty tang.
- Make it Dairy-Free: Use dairy-free cheese and skip the cheese topping if you want to keep it simple. The enchilada sauce and chicken still pack plenty of flavor.
- Slow Cooker to Instant Pot: Use the sauté function to brown spices, then pressure cook for 15 minutes. I’ve done this when I’m short on time and it works great.
Serving Ideas & Storage
This chicken enchiladas crockpot recipe is pretty versatile when it comes to serving and storing.
Serving suggestions: Serve warm with a dollop of sour cream and a sprinkle of fresh cilantro. I love pairing it with simple Mexican rice or a crisp green salad to balance the richness.
For a casual dinner, load up a plate with one or two enchiladas and some sliced avocado. If you want to impress guests, set out bowls of toppings—pickled onions, sliced radishes, and lime wedges all make great extras.
Storage tips: Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, microwave slices with a damp paper towel to keep them moist, or reheat in a 350°F (175°C) oven for 10-15 minutes.
Want to freeze? Slice the enchiladas first, then layer with parchment paper between slices in a freezer-safe container. They keep well for up to 3 months. To reheat, thaw overnight and warm in the oven or microwave.
Nutritional Info & Health Benefits
I’m not a nutritionist, but here’s why this easy chicken enchiladas crockpot recipe feels like a solid choice.
| Nutrient | Per Serving (1 enchilada) |
|---|---|
| Calories | 320 |
| Protein | 28g |
| Carbohydrates | 22g |
| Fat | 12g |
| Fiber | 3g |
What I like: The chicken packs a serious protein punch to keep you full, while the moderate carbs from tortillas and sauce provide energy without overdoing it.
The enchilada sauce—especially if you pick a low-sodium brand—adds flavor without extra calories. And those optional veggies? Bonus fiber and nutrients.
Yes, there’s cheese (because life), but it’s balanced by wholesome ingredients and the fact that you’re making it from scratch, so you control what goes in.
Final Thoughts
So that’s my easy chicken enchiladas crockpot recipe! I know I’ve gone on about it, but when you find a recipe this simple and reliable, you want to shout it from the rooftops.
This dish has become my go-to for busy weeknights, casual get-togethers, and whenever I need something comforting without the fuss. I hope you love it as much as my family does.
Don’t be afraid to make it your own—swap sauces, add your favorite mix-ins, or double it for leftovers. And seriously, don’t skip the toppings. They make all the difference.
If you make this, drop a comment below and tell me what you think! Or tag me on Instagram @[yourhandle]—I love seeing your versions. Got questions? Ask away—I’m here for it.
Happy slow cooking! I hope your kitchen smells as amazing as mine does right now.
FAQs
Q: Can I use frozen chicken for this recipe?
A: Yes, you can! I’ve done this plenty of times when I forgot to thaw chicken. Just add about 30 extra minutes to the cooking time on low, and make sure the chicken reaches 165°F (74°C) internally before shredding.
Q: What if I don’t have enchilada sauce—can I make my own?
A: Absolutely! Mix tomato sauce with chili powder, cumin, garlic powder, and a pinch of salt. I usually add a splash of lime juice and a bit of onion powder. It’s not exactly store-bought, but it’s tasty and works in a pinch.
Q: Can I assemble the enchiladas ahead of time and freeze them before cooking?
A: Yes! Assemble them in a freezer-safe dish, cover tightly, and freeze. When you’re ready, thaw overnight in the fridge and then cook in the slow cooker as directed. You might need to add an extra 30 minutes to the cooking time.
Q: How do I know when the enchiladas are done in the slow cooker?
A: The cheese should be melted and bubbly on top, and the tortillas will be soft but not mushy. You’ll also smell that toasty, spicy aroma filling your kitchen. If you poke the chicken, it should shred easily without resistance.
Q: Can I make this recipe in an Instant Pot?
A: Yes! Use the sauté function to warm the sauce and spices, then add the chicken and pressure cook on high for 15 minutes. Quick release the pressure, shred the chicken, then assemble as usual. I use the slow cooker for the softest texture, but the Instant Pot is great when you’re short on time.
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Easy Chicken Enchiladas Crockpot Recipe 5-Step Cozy Slow Cooker Meal
- Total Time: 4 hours 45 minutes
- Yield: 10-12 servings 1x
Description
A hands-off, flavor-packed slow cooker chicken enchiladas recipe that yields tender, juicy chicken and melty cheese in just five simple steps. Perfect for cozy dinners and meal prep.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 2 cups enchilada sauce (store-bought, red)
- 2 cups shredded cheese (cheddar and Monterey Jack mix)
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste (about ½ teaspoon salt)
- 10–12 small flour or corn tortillas (6-inch size)
- Optional toppings: sour cream, chopped fresh cilantro, diced avocado, sliced green onions
Instructions
- Place the chicken breasts or thighs in the bottom of your slow cooker. Pour 1 cup (8 fl oz) of enchilada sauce over the chicken, then sprinkle on the garlic powder, cumin, chili powder, salt, and pepper. Use a spoon or spatula to coat the chicken evenly.
- Cover and cook on low for about 4 hours, or until the chicken is cooked through and tender.
- Remove the chicken and shred it with two forks or tongs. Return the shredded chicken to the slow cooker and stir it into the sauce. Add the remaining 1 cup (8 fl oz) of enchilada sauce and half of the shredded cheese. Mix well.
- Spread about 1/4 cup (2 fl oz) of the chicken mixture down the center of each tortilla. Roll it up tightly and place seam-side down in the slow cooker. Repeat until the slow cooker is full (usually 10-12 enchiladas). Sprinkle the remaining cheese on top.
- Cover and cook on low for another 20-30 minutes, until the cheese melts and everything is heated through.
Notes
[‘Keep the lid on during cooking to avoid heat loss and drying out.’, ‘For crispier edges, transfer assembled enchiladas to a baking dish and broil for 2-3 minutes after slow cooker step.’, ‘Season chicken before cooking for best flavor.’, ‘Use a mix of cheddar and Monterey Jack cheese for best melt and flavor.’, ‘Assemble enchiladas snugly to prevent filling from leaking.’, ‘If using frozen chicken, add 30 minutes to cooking time and ensure internal temperature reaches 165°F.’, ‘You can assemble enchiladas the night before and refrigerate; add extra cooking time if cooking cold.’, ‘Leftovers reheat well in microwave with a damp paper towel or in oven at 350°F for 10-15 minutes.’, ‘Freezes well for up to 3 months; thaw overnight before reheating.’]
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Fat: 12
- Carbohydrates: 22
- Fiber: 3
- Protein: 28
Keywords: chicken enchiladas, crockpot recipe, slow cooker meal, easy dinner, Mexican, comfort food, shredded chicken, enchilada sauce
