Crock Pot Enchilada Chicken

Sometimes experiments in the kitchen turn out to be DELICIOUS meals and new family favorites, this is one of those.

A couple weeks ago, I entered the kitchen knowing an outline of what I wanted to make. I wanted a slow cooker meal and I wanted Mexican. After looking into my pantry, I picked out some ingredients I knew would compliment each other well.

This recipe is so flexible… you can shred it and use it in any mexican dish or top it with cheese and some baked tortilla strips (which is what I did) and you have a delicious dinner. My picky eaters loved this one as well!

Slow Cooker Enchilada Chicken

Slow Cooker Enchilada Chicken at ...ONLY 4 ingredients and SO good! #recipe #slowcooker

By Chef in Training Published: December 3, 2012

  • Yield: 4 chicken breasts (4 Servings)

This recipe only calls for 4 ingredients and is so good!



  1. Place chicken breasts in a slow cooker sprayed with cooking spray.
  2. In a small bowl combine green chile enchilada sauce, cream of chicken soup and green chilies. Pour over chicken breasts.
  3. Cook on low for about 4 hours or until chicken is done.
  4. Top with desired toppings or shred to use in another meal.
  5. To make baked tortilla strips I just sliced up some flour tortillas and spayed lightly with cooking spray. Broil for a couple minutes until golden brown.


Leave a Comment

Your email address will not be published. Required fields are marked *


  1. i know what you mean about “experiments” turning into delicious meals! Kevin and I threw leftover shredded chicken, broken up remains of tortilla chips, leftover sliced avocado, random lime balsamic dressing, diced tomatoes, and goat cheese into a huge bowl last night and split it – the best salad i’ve practically ever had! these cook SO good – I don’t have a crockpot yet! I know, it’s on my santa list. :)

  2. Patrice

    Mmm! I think I want to put this shedded over rice and serve it with beans. Great idea!! Thanks, Nikki., love your blog!

    • Beth Christjansen

      I made this while we were on vacation. I put it in at around 8am and we didn’t get back to our condo until 6pm. The chicken was tender and juicy. You will LOVE it.

    • Kimberly

      I always use frozen or part frozen chicken breast. That way it don’t dry out when cooked all day on low!! :)
      I’m trying this tomorrow!! I’ll put it on in a.m. At like 7:00 we won’t eat til like 5:00-6:00P.M.

  3. Lisa

    This looks really delicious. Your photo is stunning. I was wondering which of your recipes you would serve with this? I am always at a loss as adding variety in side dishes that go with mexican dishes.

  4. Beth Christjansen

    I made this a couple of weeks ago. I just wanted to let you know how much my family enjoyed it. I did add a brick of cream cheese and shredded the chicken. I also mixed the rice into the slow cooker to make it a one pot meal. SO good!! This will be added to may list of go to slow cooker recipes! Thanks for the great idea!

  5. Kelly

    Do you think I would be able to add raw rice into the slow cooker with this recipe? Would I need to add more liquid if I did this? Your help would be great :) thanks for the awesome recipe!

  6. Rebekah

    My 13 year old daughter made this for us. It was sooooooo good! Portions are small though. We ended up going to Steak n Shake to get fries and a milkshake afterwards. Aside from the portions, this recipe is flawless and fantastic! Thanks Nikki! My daughter is going to make it again tonight!!! :-)