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Easy and Delicious Chicken Enchilada Crock Pot Meal for Busy Weeknights - Featured Image

Easy and Delicious Chicken Enchilada Crock Pot Meal for Busy Weeknights

Learn how to make delicious Chicken Enchilada Crock Pot Meal. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this dish lies in selecting the right ingredients — fresh, quality components make all the difference, especially when cooking low and slow. I always reach for fresh garlic and onions, and I prefer a good-quality enchilada sauce to boost the flavor without extra fuss. For the chicken, boneless, skinless breasts or thighs both work well, though thighs tend to stay juicier after hours in the crock pot.

  • 2 pounds boneless, skinless chicken thighs (or breasts)
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups red enchilada sauce (store-bought or homemade)
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 8 small corn tortillas, cut into strips
  • 1 1/2 cups shredded Mexican blend cheese
  • Optional toppings: chopped cilantro, sliced avocado, sour cream, lime wedges

If you want to make this meal a little lighter, swap black beans for pinto beans or omit the cheese for a dairy-free version. For a smoky twist, add a chipotle pepper in adobo sauce.

Instructions

  1. Start by layering the bottom of your crock pot with the chopped onions and minced garlic. This base infuses the entire dish with aroma and flavor.
  2. Place the chicken thighs on top of the onion and garlic bed. Sprinkle cumin, chili powder, salt, and pepper evenly over the chicken.
  3. Pour the enchilada sauce over the chicken, ensuring it’s well coated. Then, sprinkle the black beans and corn evenly over everything.
  4. Cover and cook on low for 6-7 hours, or on high for 3-4 hours. You’ll know it’s ready when the chicken is tender and easily shredded with a fork.
  5. Once cooked, shred the chicken directly in the crock pot using two forks. Stir everything together to combine the flavors.
  6. Layer the tortilla strips and shredded cheese on top, then cover again and let it cook on low for another 15-20 minutes until the cheese melts beautifully.
  7. Serve hot with your favorite toppings like cilantro, avocado, sour cream, and lime wedges.

A little tip from my kitchen: shredding the chicken right in the crock pot saves time and keeps all those delicious juices in the mix.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Chicken Enchilada Crock Pot Meal, recipe, cooking, food