Chicken Enchilada Crock Pot Recipe

Crock Pot Chicken Enchilada is delicious, rich, and full of flavor with simple ingredients. The Enchilada Chicken meat is so versatile for Enchilada casserole, Enchilada tacos, and Enchilada Chicken chili. Enchilada sauce adds authentic flavors. Add your favorite topping, cheese, sour cream, avocado, and cilantro for the perfect enchilada.


Units Scale
  • 2 pounds of chicken breast or 4 large chicken breasts, fresh or frozen
  • 2 tablespoons butter
  • 1 large onion cut into rings or half rings
  • 14oz can of green chilies
  • 18 oz tomato sauce
  • 1 tablespoon prepared chopped garlic
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper
  • 110 oz can of red mild enchilada sauce//////
  • Topping of your choice


  1. Coat the the inner pan of the Crock Pot with spray oil.
  2. Turn on the Crock Pot on high and add the 2 tablespoons of butter to melt.
  3. Cut chicken into 3 to 4 inch pieces.
  4. Add to the Crock Pot the onion rings.
  5. Add the can of green chilies, tomato sauce, minced garlic.
  6. Add the chicken on top.
  7. Next add on top of the chicken, cumin, chili powder, salt and pepper and enchilada sauce.
  8. Cook on low for 5 to 6 hours.  


  1. I like to set my Crock Pot for 1 and a half hours on high and then 3 and a half hours on low. This is the setting I use if I am home and change my cooker’s setting.  


Keywords: Crock Pot Enchilada Chicken