Effortless Flavor: Super Easy Slow Cooker Chicken Enchilada Meat Recipe
Are you craving delicious, flavorful enchiladas but dread the time-consuming preparation? Look no further! This super easy slow cooker chicken enchilada meat recipe is a game-changer. It delivers incredible flavor with minimal effort, making it perfect for busy weeknights, meal prepping, or feeding a crowd. Forget standing over a hot stove – let your slow cooker do the work while you enjoy your day.
This recipe is not only simple but also incredibly versatile. Use the shredded chicken enchilada meat in classic enchiladas, tacos, burritos, salads, quesadillas, or even as a topping for nachos. The possibilities are endless!
## Why You’ll Love This Slow Cooker Chicken Enchilada Meat
* **Hands-off Cooking:** The slow cooker does all the hard work. Just dump in the ingredients, set it, and forget it!
* **Incredible Flavor:** The chicken simmers in a flavorful blend of spices, enchilada sauce, and other delicious ingredients, resulting in tender, juicy, and deeply flavorful meat.
* **Versatile:** As mentioned above, this chicken can be used in countless dishes.
* **Freezer-Friendly:** Make a big batch and freeze it for future meals. It thaws beautifully and is ready to use in minutes.
* **Minimal Cleanup:** One pot cooking means less mess to clean up!
* **Perfect for Meal Prep:** Cook a large batch on the weekend and enjoy it in various meals throughout the week.
## Ingredients You’ll Need
Before we dive into the recipe, let’s gather the ingredients. Don’t worry, most of them are pantry staples!
* **Boneless, Skinless Chicken Breasts:** 2-3 pounds. You can also use boneless, skinless chicken thighs for a richer flavor.
* **Enchilada Sauce:** 1 (10-ounce) can. Choose your favorite flavor – mild, medium, or hot.
* **Diced Tomatoes:** 1 (14.5-ounce) can, undrained.
* **Black Beans:** 1 (15-ounce) can, rinsed and drained.
* **Corn:** 1 (15-ounce) can, drained (or frozen corn, about 1 1/2 cups).
* **Onion:** 1 medium, chopped.
* **Garlic:** 2-3 cloves, minced.
* **Chili Powder:** 2 tablespoons.
* **Cumin:** 1 teaspoon.
* **Oregano:** 1 teaspoon, dried.
* **Smoked Paprika:** 1/2 teaspoon.
* **Salt:** 1/2 teaspoon, or to taste.
* **Black Pepper:** 1/4 teaspoon, or to taste.
* **Optional Toppings:** Shredded cheese, sour cream, guacamole, chopped cilantro, salsa, chopped green onions.
## Step-by-Step Instructions: Making the Chicken Enchilada Meat
Now for the fun part – putting it all together! Follow these easy steps to create mouthwatering slow cooker chicken enchilada meat.
**Step 1: Prepare the Slow Cooker**
* Lightly grease your slow cooker with cooking spray. This will help prevent the chicken from sticking to the bottom.
**Step 2: Combine the Ingredients**
* In the slow cooker, combine the enchilada sauce, diced tomatoes (undrained), black beans (rinsed and drained), corn (drained), chopped onion, minced garlic, chili powder, cumin, oregano, smoked paprika, salt, and pepper. Stir well to combine all the ingredients.
**Step 3: Add the Chicken**
* Place the chicken breasts on top of the sauce mixture in the slow cooker. Gently press them down so they are partially submerged in the sauce. This will help the chicken cook evenly and absorb all the delicious flavors.
**Step 4: Slow Cook the Chicken**
* Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The chicken is done when it is cooked through and easily shreds with a fork. Cooking time may vary depending on your slow cooker, so it’s best to check the internal temperature of the chicken with a meat thermometer. It should reach 165°F (74°C).
**Step 5: Shred the Chicken**
* Once the chicken is cooked through, carefully remove it from the slow cooker with tongs and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
**Step 6: Return to the Slow Cooker**
* Return the shredded chicken to the slow cooker and stir it into the sauce mixture. This allows the chicken to soak up even more flavor from the sauce.
**Step 7: Serve and Enjoy!**
* Serve the slow cooker chicken enchilada meat immediately. Garnish with your favorite toppings, such as shredded cheese, sour cream, guacamole, chopped cilantro, salsa, or chopped green onions. Enjoy!
## Tips and Variations
This recipe is incredibly flexible, so feel free to adapt it to your preferences. Here are some tips and variations to try:
* **Use Chicken Thighs:** For a richer and more flavorful result, substitute boneless, skinless chicken thighs for the chicken breasts. Chicken thighs are generally more forgiving and less likely to dry out in the slow cooker.
* **Add Peppers:** Add diced bell peppers (any color) or jalapeños to the slow cooker for extra flavor and a touch of heat.
* **Spice It Up:** If you like your enchiladas spicy, add a pinch of cayenne pepper or a chopped chipotle pepper in adobo sauce to the slow cooker.
* **Add More Vegetables:** Incorporate other vegetables, such as zucchini, squash, or mushrooms, to the slow cooker for a more nutritious and flavorful meal.
* **Use Different Beans:** Substitute pinto beans or kidney beans for the black beans, depending on your preference.
* **Make it Creamy:** Stir in a block of cream cheese during the last 30 minutes of cooking for a creamier, richer sauce.
* **Add Green Chilies:** Adding a can of diced green chilies adds a wonderful layer of flavor.
* **Control the Salt:** Taste the mixture before adding salt, as some enchilada sauces can be quite salty. Adjust the seasoning to your liking.
* **Lime Juice:** A squeeze of fresh lime juice just before serving brightens up the flavors.
## Serving Suggestions
As mentioned earlier, the possibilities for using this slow cooker chicken enchilada meat are endless. Here are some of our favorite ways to serve it:
* **Classic Enchiladas:** Fill tortillas with the chicken mixture, roll them up, and bake them in a baking dish with enchilada sauce and cheese.
* **Tacos:** Warm tortillas and fill them with the chicken enchilada meat, along with your favorite taco toppings like shredded lettuce, diced tomatoes, shredded cheese, and sour cream.
* **Burritos:** Roll the chicken enchilada meat into large flour tortillas with rice, beans, cheese, and other desired fillings to make hearty burritos.
* **Salads:** Top a bed of lettuce with the chicken enchilada meat, along with black beans, corn, diced tomatoes, avocado, and a zesty dressing for a flavorful salad.
* **Quesadillas:** Spread the chicken enchilada meat between two tortillas with shredded cheese and grill or pan-fry until the cheese is melted and the tortillas are golden brown.
* **Nachos:** Spread tortilla chips on a baking sheet, top with the chicken enchilada meat, cheese, and other toppings, and bake until the cheese is melted and bubbly.
* **Chicken Enchilada Casserole:** Layer tortillas, enchilada sauce, chicken, and cheese in a baking dish and bake for a simple and satisfying casserole.
* **Stuffed Bell Peppers:** Halve bell peppers, remove the seeds, and fill them with a mixture of rice, chicken enchilada meat, and cheese. Bake until the peppers are tender.
## Storing and Reheating
* **Storing:** Leftover slow cooker chicken enchilada meat can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Freezing:** For longer storage, freeze the chicken in freezer-safe bags or containers for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.
* **Reheating:** Reheat the chicken enchilada meat in the microwave, on the stovetop, or in the oven until heated through. If reheating in the microwave, add a splash of water or chicken broth to prevent it from drying out. On the stovetop, heat over medium heat, stirring occasionally. In the oven, bake at 350°F (175°C) until heated through.
## Recipe Card: Super Easy Slow Cooker Chicken Enchilada Meat
**Yields:** 6-8 servings
**Prep Time:** 10 minutes
**Cook Time:** 6-8 hours on low, or 3-4 hours on high
**Ingredients:**
* 2-3 pounds boneless, skinless chicken breasts
* 1 (10-ounce) can enchilada sauce
* 1 (14.5-ounce) can diced tomatoes, undrained
* 1 (15-ounce) can black beans, rinsed and drained
* 1 (15-ounce) can corn, drained (or 1 1/2 cups frozen corn)
* 1 medium onion, chopped
* 2-3 cloves garlic, minced
* 2 tablespoons chili powder
* 1 teaspoon cumin
* 1 teaspoon dried oregano
* 1/2 teaspoon smoked paprika
* 1/2 teaspoon salt, or to taste
* 1/4 teaspoon black pepper, or to taste
* Optional toppings: shredded cheese, sour cream, guacamole, chopped cilantro, salsa, chopped green onions
**Instructions:**
1. Lightly grease your slow cooker with cooking spray.
2. In the slow cooker, combine the enchilada sauce, diced tomatoes (undrained), black beans (rinsed and drained), corn (drained), chopped onion, minced garlic, chili powder, cumin, oregano, smoked paprika, salt, and pepper. Stir well to combine.
3. Place the chicken breasts on top of the sauce mixture in the slow cooker, pressing them down slightly.
4. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork. The internal temperature should reach 165°F (74°C).
5. Carefully remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
6. Return the shredded chicken to the slow cooker and stir it into the sauce mixture.
7. Serve immediately and garnish with your favorite toppings.
## Nutritional Information (Approximate, per serving)
* Calories: Varies depending on serving size and toppings.
* Protein: Varies depending on amount of chicken.
* Fat: Varies depending on toppings.
* Carbohydrates: Varies depending on serving size and toppings.
## Conclusion
This slow cooker chicken enchilada meat recipe is a true winner. It’s easy, flavorful, versatile, and perfect for busy weeknights or meal prepping. With minimal effort, you can create a delicious and satisfying meal that everyone will love. So, grab your slow cooker and give this recipe a try – you won’t be disappointed!
Enjoy this effortless and flavorful twist on classic enchiladas! Let me know in the comments what you think and how you’re using this delicious slow cooker chicken enchilada meat!