The aroma of spices mingling in a slow cooker is a cozy reminder of family dinners that feel both special and effortless. My Slow Cooker Chicken Enchiladas are the answer to busy weeknights—crafted with tender chicken, hearty black beans, and a rich homemade enchilada sauce, all layered in a cheesy casserole that just begs to be shared. This dish not only celebrates the vibrant flavors of Tex-Mex cuisine but also offers a delightful meal prep solution that keeps well for days. Plus, it’s gluten-free and high in protein, making it a family-friendly favorite that nourishes both the body and soul. Ready to dive into a flavorful feast that transforms ordinary evenings into something extraordinary? Let’s roll up our sleeves and get cooking!
What’s Special About This Recipe?
Simplicity is Key: This Slow Cooker Chicken Enchiladas recipe is incredibly easy to follow, making it perfect for both novice cooks and seasoned chefs.
Bold Flavor: The marriage of spices, creamy sauce, and gooey cheese results in rich, mouthwatering flavors that everyone will crave.
Meal Prep Friendly: Prepare this dish in advance! It’s an excellent solution for busy families, yielding superb leftovers and saving time during the week.
Versatile Options: Want to tweak it? Easily swap out chicken for beef or turkey, or even customize it to be vegetarian!
Crowd-Pleaser: Whether it’s a weeknight dinner or a gathering with friends, this cheesy casserole is sure to impress. Pair it with refreshing sides like cilantro lime rice or a salad for a complete meal. For more delicious ideas, check out my Cheesy Chicken Crescent that’s also perfect for sharing!
Slow Cooker Chicken Enchiladas Ingredients
For the Chicken
- Boneless Skinless Chicken Thighs or Breast – Primary protein that becomes tender during cooking; for speed, use cooked rotisserie chicken.
For the Sauce
- Avocado Oil (or Olive Oil) – Perfect for sautéing onions and enhancing flavor; feel free to substitute with any neutral oil.
- Medium Onion, Chopped – Adds sweetness and depth to the sauce; yellow or white onions are best for this dish.
- Garlic Cloves, Finely Chopped – Essential for aroma and flavor; garlic powder can be used as a substitute (1/4 teaspoon per clove).
- Ground Cumin – Provides warmth and earthiness to the enchiladas; taco seasoning can add more complexity if preferred.
- Kosher Salt – Enhances the dish’s flavors; adjust to taste based on dietary restrictions.
- Homemade Enchilada Sauce (or Jarred) – Rich in flavor and moisture; store-bought makes it quick and easy, or opt for homemade for a fresher taste.
- Sour Cream – Adds creaminess and a tangy kick; Greek yogurt is a hearty, healthier substitute.
For the Layers
- Corn Tortillas – The base layer that soaks up the delicious sauce; flour tortillas work for a different texture.
- Low-Sodium Black Beans – Boosts fiber and protein while adding heartiness to the dish; swap for kidney or pinto beans if desired.
- Shredded Cheese (Mexican Blend, Monterey Jack, or Mozzarella) – Melts beautifully, adding richness; use dairy-free cheese for a vegan option.
For the Toppings
- Sliced Jalapeño Peppers – Offers a spicy kick to balance the flavors; use red or green as per preference.
- Chopped Fresh Cilantro – Brightens the dish with freshness and flavor; can be replaced with parsley if necessary.
- Sliced Avocado – Adds creaminess and healthy fats; perfect for those who enjoy a rich texture.
- Crema/Sour Cream – Ideal for drizzling on top; adds more creaminess and can be swapped with yogurt if desired.
With these delightful ingredients, your Slow Cooker Chicken Enchiladas will not only be a breeze to prepare but also a wonderful meal that brings the family together around the table!
Step‑by‑Step Instructions for Slow Cooker Chicken Enchiladas
Step 1: Sauté Aromatics
In a large skillet, heat 2 tablespoons of avocado oil over medium heat. Add 1 chopped onion and 3 finely chopped garlic cloves, sautéing for about 5 minutes until the onion is translucent and fragrant. Sprinkle in 1 teaspoon of ground cumin and ½ teaspoon of kosher salt for added flavor before removing the skillet from heat.
Step 2: Prepare Sauce Mixture
Transfer the sautéed onion and garlic mixture to your slow cooker. Pour in 1 cup of homemade or jarred enchilada sauce and ½ cup of sour cream, stirring until well combined. Add a splash of water, roughly ¼ cup, to achieve a smooth consistency. This will be the hearty base for your Slow Cooker Chicken Enchiladas.
Step 3: Incorporate Beans
Gently fold in one can (15 oz) of drained and rinsed low-sodium black beans into the sauce mixture. Use a spatula to ensure the beans are well coated with the sauce. This step enhances the fiber and protein content of your enchiladas while adding a hearty texture.
Step 4: Add Chicken
Nestle 2 pounds of boneless skinless chicken thighs or breasts into the sauce mixture. Ensure the chicken is fully submerged under the sauce for thorough cooking. Cover the slow cooker with its lid and cook on high for 3-4 hours or low for 6-7 hours until the chicken is tender and easily shreds.
Step 5: Shred Chicken
Once the cooking time is complete, carefully remove the chicken from the slow cooker. Using two forks, shred the chicken directly in the sauce, mixing it well to combine. This will infuse the chicken with the rich flavors of the sauce, making your Slow Cooker Chicken Enchiladas truly delicious.
Step 6: Add Tortillas & Cheese
Stir in 8-10 corn tortillas, cutting them into strips if preferred. Gently fold them into the chicken and sauce mixture until well-coated. Sprinkle 2 cups of shredded cheese over the top. Cover the slow cooker again and cook on high for an additional 30 minutes, or until the cheese is melted and bubbly.
Step 7: Serve
Once the cheese has melted and all ingredients are heated through, it’s time to serve your scrumptious Slow Cooker Chicken Enchiladas! Garnish each serving with fresh cilantro, sliced jalapeños, and optionally diced avocado or a dollop of sour cream. Enjoy with cilantro lime rice for a complete meal.
What to Serve with Slow Cooker Chicken Enchiladas
A cozy family meal deserves a lineup of delicious sides that complement its rich flavors and textures perfectly.
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Cilantro Lime Rice: Bright and zesty, this light rice dish cuts through the richness of the enchiladas, making each bite refreshing.
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Fresh Garden Salad: A crisp salad with mixed greens, cherry tomatoes, and a lime vinaigrette adds a nourishing crunch that balances the dish beautifully.
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Guacamole & Tortilla Chips: Creamy guacamole served with crunchy chips elevates the Tex-Mex experience and offers a delightful contrast in texture.
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Street Corn: Sweet and smoky grilled corn, brushed with lime and cheese, brings a vibrant flavor that pairs wonderfully with the enchiladas.
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Black Bean Soup: Rich, hearty, and packed with protein, this soup complements the enchiladas while adding another layer of flavor to your meal.
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Margaritas: A fruity margarita adds just the right kick to round out your dining experience with a festive touch that’s hard to resist.
How to Store and Freeze Slow Cooker Chicken Enchiladas
Fridge: Store leftovers in an airtight container for up to 4 days. This allows the flavors to meld together beautifully, making reheating a delightful option.
Freezer: For longer storage, freeze portions of the enchiladas in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat in the microwave or oven until heated through, about 20 minutes at 350°F (175°C) if using the oven. Be sure to cover to maintain moisture for the Slow Cooker Chicken Enchiladas.
Leftover Tips: Don’t forget that leftover enchiladas also make for a fantastic lunch option!
Make Ahead Options
These Slow Cooker Chicken Enchiladas are fantastic for meal prep! You can prepare the sauce mixture, including the sautéed onions, garlic, and black beans, up to 24 hours in advance and refrigerate it in an airtight container. Alternatively, you can assemble the entire dish (chicken included) and let it sit in the fridge for up to 3 days before cooking. To maintain quality, avoid adding the cheese until you’re ready to cook, as it can become soggy. When you’re ready to enjoy your enchiladas, simply cook it in the slow cooker on low for 6-7 hours or high for 3-4 hours, adding the cheese during the last 30 minutes for that gooey, melty finish!
Slow Cooker Chicken Enchiladas Variations
Feel free to mix and match flavors, ingredients, and textures with these fun twists on your delicious casserole!
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Protein Swap: Replace chicken with shredded beef or turkey for a hearty alternative. Both options harmonize beautifully with the enchilada sauce, adding their unique flavors.
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Vegetarian Delight: Go meatless by substituting the chicken with extra beans or lentils, and toss in sautéed bell peppers for added color and nutrition. This variation packs a delicious punch!
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Spicy Kick: Stir in diced jalapeños or your favorite hot sauce to the sauce mixture for an extra layer of heat. Spice lovers will adore this fiery twist!
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Tex-Mex Style: Add diced bell peppers or frozen corn to the mixture for a pop of color and texture. These veggies not only enhance flavor but also offer a satisfying crunch.
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Dairy-Free Option: Use your favorite dairy-free cheese to make this dish suitable for lactose-intolerant friends. The cheese will melt just like traditional cheese, keeping the rich flavor intact!
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Flavor Boost: Mix in a packet of taco seasoning for an added layer of flavor complexity. This simple addition transforms the dish with spices that dance delightfully on your palate.
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Zesty Zing: Add the juice of a lime to the sauce for a refreshing twist that perfectly offsets the creaminess. This brightens up the enchiladas while keeping them rich and hearty.
For even more variations, you might love my Cheesy Chicken Crescent or give the comforting Cajun Chicken Sloppy a try—they’re family-friendly favorites, too!
Expert Tips for Slow Cooker Chicken Enchiladas
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Use Rotisserie Chicken: For a quicker meal, consider using pre-cooked rotisserie chicken instead of raw. This saves time and ensures tender, juicy results.
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Don’t Overcook Chicken: Keep an eye on the cooking time to avoid dry chicken. Cook just until tender—3-4 hours on high or 6-7 hours on low works best for the Slow Cooker Chicken Enchiladas.
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Layer Tortillas Wisely: If using corn tortillas, consider cutting them into strips for even distribution of flavor throughout the dish, enhancing texture and taste!
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Customize Your Spice: Adjust the heat by adding more jalapeños or using hot salsa in the enchilada sauce for those who enjoy a spicier kick.
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Add Veggies: Incorporate chopped bell peppers or corn for added nutrients and texture, making your slow cooker chicken enchiladas even more delicious.
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Check for Saltiness: Since certain sauces and beans can be salty, be sure to taste before adding more salt to keep your dish balanced and flavorful.
Slow Cooker Chicken Enchiladas Recipe FAQs
How do I choose ripe avocados for this recipe?
Absolutely! For the best taste, look for avocados that are slightly soft but not mushy. Gently squeeze them; they should yield to pressure without feeling overly squishy. If they have dark spots or dents, it’s better to select a different one.
What are the best storage methods for Slow Cooker Chicken Enchiladas?
After cooking, let the enchiladas cool to room temperature. Store them in an airtight container in the refrigerator for up to 4 days. This time allows the flavors to deepen, making them even tastier when you reheat!
Can I freeze Slow Cooker Chicken Enchiladas?
Certainly! To freeze, portion the enchiladas into airtight containers or freezer bags, ensuring you squeeze out any air. They can be kept frozen for up to 3 months. When you’re ready to enjoy them, simply thaw them in the fridge overnight and reheat in the oven or microwave.
What should I do if my chicken turns out dry?
If your chicken is dry, it may be due to overcooking. Always check for tenderness; removing the chicken as soon as it’s easily shreddable helps maintain moisture. If you notice it happening, monitor your slow cooker’s cooking times closely to avoid this.
Are there any dietary considerations I need to be aware of?
Absolutely! For gluten-free eaters, ensure the enchilada sauce and tortillas are labeled gluten-free. If you have any allergies, check labels on canned beans and sauces. If you’re serving guests with specific dietary needs, consider offering dairy-free cheese and Greek yogurt as alternatives.
What’s the ideal method for reheating Slow Cooker Chicken Enchiladas?
To reheat, place the enchiladas in a baking dish and cover with foil. Heat in a preheated oven at 350°F (175°C) for about 20 minutes until thoroughly heated. This keeps them moist and ensures the cheese is melty and delicious. Enjoy your meal!
Slow Cooker Chicken Enchiladas for Easy Family Dinners
Ingredients
Equipment
Method
- In a large skillet, heat avocado oil over medium heat. Add chopped onion and finely chopped garlic, sautéing for about 5 minutes until the onion is translucent and fragrant. Sprinkle in ground cumin and kosher salt for added flavor before removing from heat.
- Transfer the sautéed onion and garlic mixture to your slow cooker. Pour in enchilada sauce and sour cream, stirring until well combined. Add a splash of water to achieve a smooth consistency.
- Gently fold in drained and rinsed black beans into the sauce mixture, ensuring they are well coated with the sauce.
- Nestle chicken into the sauce mixture, ensuring it is fully submerged. Cover and cook on high for 3-4 hours or low for 6-7 hours until tender.
- Carefully remove chicken from the slow cooker and shred it directly in the sauce, mixing well.
- Stir in corn tortillas, cutting them into strips if preferred. Fold gently into the mixture. Sprinkle shredded cheese over the top. Cover and cook on high for an additional 30 minutes.
- Once cheese has melted, serve enchiladas garnished with cilantro, jalapeños, and optionally avocado or sour cream.
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