As soon as the air starts to chill and leaves crunch underfoot, our kitchen begins to lean into warm, slow-cooked comfort foods. One dish that never fails to bring everyone to the table is this Chicken Enchilada Crock Pot Meal. There’s something magical about walking into a kitchen filled with the aroma of seasoned chicken, tender vegetables, and melty cheese all bubbling together in a single slow cooker.
This recipe is a reader favorite for good reason: it’s unfussy, deeply satisfying, and made with ingredients you probably already have on hand. Whether you’re new to cooking or just looking for something hands-off and hearty, this one’s a keeper.
If you love throw-it-in-and-forget-it dinners like this, don’t miss our Marry Me Chicken Crock Pot and crowd-pleasing Dump and Bake Alfredo.
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Chicken Enchilada Crock Pot Meal
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
Description
A hearty, flavorful, and hands-off dinner featuring slow-cooked chicken, beans, corn, and cheese in a warm enchilada sauce—perfect for cozy nights.
Ingredients
- 1½ lbs boneless, skinless chicken breasts or thighs
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies
- 1 (10 oz) can red enchilada sauce
- 1 small onion, diced
- 1 cup shredded Mexican blend cheese (plus extra for serving)
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- Salt and pepper, to taste
- Optional toppings: chopped cilantro, sour cream, avocado slices, lime wedges
Instructions
- Place the chicken at the bottom of the Crock Pot. Add the beans, corn, tomatoes, onion, enchilada sauce, and spices. Stir to combine.
- Cook on low for 6–7 hours or high for 3–4 hours, until chicken is fork-tender.
- Using two forks, shred the chicken directly in the Crock Pot. Stir to mix evenly.
- Sprinkle cheese over the top, cover, and let it melt for 5–10 minutes.
- Serve warm with your favorite toppings.
Notes
Use chicken thighs for extra juiciness. Add jalapeños or hot sauce for heat. Double the batch for meal prep or a crowd.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Ingredients for Chicken Enchilada Crock Pot Meal
Here’s what you’ll need to make this flavorful one-pot dish:
- 1½ lbs boneless, skinless chicken breasts or thighs
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies
- 1 (10 oz) can red enchilada sauce
- 1 small onion, diced
- 1 cup shredded Mexican blend cheese (plus extra for serving)
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- Salt and pepper, to taste
- Optional toppings: chopped cilantro, sour cream, avocado slices, lime wedges
Looking for more weeknight winners? Try our cheesy Hot Honey Chicken Sandwich or the satisfying Juicy Baked Chicken Bites.
Step-by-Step Instructions
1. Add everything to the slow cooker.
Place the chicken at the bottom of your Crock Pot. Add the beans, corn, tomatoes, onion, enchilada sauce, and spices. Give everything a quick stir to combine.
2. Cook on low for 6–7 hours or high for 3–4 hours.
The chicken should be fork-tender and easy to shred.
3. Shred the chicken.
Using two forks, shred the chicken directly in the Crock Pot. Stir to mix everything evenly.
4. Add cheese and melt.
Sprinkle cheese over the top, cover, and let it melt for 5–10 minutes.
5. Serve warm.
Top with fresh cilantro, a dollop of sour cream, or whatever you love!
For another easy dinner that’s full of Tex-Mex flavor, check out our Mexican Street Tacos Recipe or creamy Mexican Salad with Cilantro Lime Dressing.
Tips for Crock Pot Success
- Use thighs for extra juiciness. While breasts work fine, thighs are more forgiving in the slow cooker and stay tender.
- Double it. This recipe scales well just use a larger Crock Pot.
- Add heat. Like it spicy? Toss in diced jalapeños or use spicy enchilada sauce.
- Don’t overcook. Even in a Crock Pot, chicken can dry out. Check it toward the end of cook time.
Want more fuss-free meals? You’ll love our fall-inspired Brown Sugar Pumpkin Loaf or our easy Healthy Pumpkin Donut Holes.
Variations to Try
Make it gluten-free:
Use a certified gluten-free enchilada sauce and serve over rice or gluten-free tortillas.
Add veggies:
Chopped bell peppers, zucchini, or spinach blend in beautifully.
Top it differently:
Crumble tortilla chips over top or add a dollop of guac for texture and creaminess.
Try a streusel topping?
Not for this savory dish but if you’re craving one, our Apple Pumpkin Streusel Muffins have just the right crunch.
Storage & Meal Prep Tips
Fridge:
Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop with a splash of water or broth.
Freezer:
Cool completely, then transfer to freezer-safe bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Meal prep:
This meal is perfect for prepping ahead. Assemble ingredients in a freezer bag (minus the cheese) and store it raw. Dump into the Crock Pot when ready to cook.
Looking for freezer-friendly fall sweets? Our Pumpkin S’mores Cookies and Caramel Apple Puppy Chow are perfect picks.
FAQs About Chicken Enchilada Crock Pot Meal
Can I use frozen chicken in this recipe?
Yes, but make sure it reaches a safe internal temp of 165°F. Add an extra hour of cook time if needed.
Is this spicy?
Mild enchilada sauce keeps it kid-friendly. Want more kick? Use medium or hot enchilada sauce and add chili flakes.
Can I make it dairy-free?
Skip the cheese or use a dairy-free shredded cheese alternative it still tastes great!
Can I turn this into a soup?
Absolutely! Add 2 cups of chicken broth during cooking for a warm, hearty enchilada soup.
Conclusion
This Chicken Enchilada Crock Pot Meal isn’t just a recipe it’s a warm bowl of comfort, perfect for busy weeknights and cozy weekends. Whether you serve it over rice, wrap it in tortillas, or scoop it up with chips, it’s a meal your family will ask for again and again.