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Easy Slow Cooker Chicken Enchilada Casserole – A Crockpot Chicken Favorite for Busy Days

Looking for a hearty, comforting dinner that’s easy to throw together and tastes like you spent all day cooking?

This slow cooker chicken enchilada casserole has all the bold, savory flavors of traditional chicken enchiladas, but without all the rolling and baking (and heating up your kitchen).

It's the perfect crockpot chicken dinner—cheesy, satisfying, and packed with protein and flavor.

If you're a fan of crockpot chicken enchiladas or just love an easy recipe for busy weeknights, this dish is a game-changer.

With just 15 minutes of prep and a few pantry staples, you’ll have a crowd-pleasing casserole that cooks while you live your life. (Plus, you don't have to heat up your kitchen!)

What Is a Slow Cooker Chicken Enchilada Casserole?

A slow cooker chicken enchilada casserole transforms the flavors of your favorite enchilada recipe into an easy, no-fuss dish.

Instead of rolling individual tortillas, the ingredients are layered in your crock pot, allowing the flavors to meld while the chicken cooks to tender perfection.

This version features boneless, skinless chicken breasts, savory enchilada sauce, corn tortillas, black beans, frozen corn, and shredded cheese, creating a one-pot dinner that's both cozy and delicious.

Why Use a Crockpot for Chicken Enchiladas?

Using your crockpot takes the guesswork out of dinner. This slow cooker meal gives you the same comforting experience of chicken enchiladas without needing to turn on the oven. (And since its 79 inside my house right now, that sounds great to me!)

Just layer, cook, and let the slow cooker do the work.

By the end of the cooking time, the chicken is so tender you can easily shred it right in the pot. It also soaks up the rich enchilada sauce, giving you that perfect saucy texture we love in a great enchilada casserole.

Chicken Enchilada Casserole Ingredients

You don’t need anything fancy! Here's what you'll need to make this easy crockpot chicken enchilada casserole:

• boneless, skinless chicken breasts
• enchilada sauce (homemade or store-bought red sauce or green sauce)
• black beans (drained and rinsed)
• frozen corn
• small onion, diced
• small corn tortillas, cut into tortilla strips
• cups shredded Mexican blend cheese
• Seasonings: cumin, garlic powder, chili powder, salt, and pepper

Optional toppings: sour cream, chopped cilantro, diced avocado, or crushed tortilla chips.

Can You Use Green Sauce Instead of Red for this enchilada recipe?

Yes! You can easily use green enchilada sauce instead of red for a tangier twist. Whether you prefer the earthy flavor of red enchilada sauce or the brightness of green, both work great in this crock pot chicken enchiladas recipe.

If you're feeling ambitious, try making your own homemade enchilada sauce—you’ll control the spice level and customize the flavor profile. Either way, enchilada sauce is a crucial ingredient that brings the whole dish together.

How Do You Build Layers in This CrockPot Chicken Enchilada Casserole?

There’s no need for rolling individual enchiladas here. Instead, we use a layering technique to build flavor:

1. Place chicken breasts on the bottom of the crock pot.
2. Season with cumin, garlic powder, chili powder, salt, and pepper.
3. Pour 1 cup of the enchilada sauce over the chicken.
4. Cover and cook for 3 hours on low.
5. Once cooked, shred the chicken with two forks.
6. Add the black beans, frozen corn, diced onion, and corn tortilla strips.
7. Mix well and pour in the remaining cup of enchilada sauce.
8. Sprinkle with shredded cheese and cook for another 45 minutes to 1 hour.

This technique makes it feel like you’re eating traditional chicken enchiladas, but with half the work.

Can You Use Chicken Thighs or Pre-Cooked Chicken?

Absolutely! While the recipe calls for boneless, skinless chicken breasts, you can easily substitute skinless chicken thighs for a richer flavor. The extra fat in chicken thighs helps keep the meat tender and flavorful during slow cooking.

In a pinch, you can also use rotisserie chicken or leftover chicken—just skip the initial 3-hour cook and start with the mixing and layering steps. Pre-cooked chicken is perfect for quick meal prep and still tastes amazing.

How Long Should You Cook crock pot chicken enchiladas?

• Cook Time: 3 hours for the chicken to cook, plus 45 minutes to 1 hour after layering in the remaining ingredients and cheese.
• Total Time: Just under 4 hours on low.

That means you can prep at lunch and come back to a fully cooked, cheesy, and delicious chicken enchilada casserole by dinner time.

What’s the Best Way to Shred Chicken?

Once your chicken is cooked through, simply shred the chicken right in the slow cooker using two forks. The meat will be so tender that it falls apart easily. This not only saves time but allows the chicken and sauce to fully blend and soak up flavor.

You can also remove the chicken, shred, then return it to the pot—but doing it directly in the crock pot keeps cleanup easy.

My all-time favorite way to shred chicken is with my hand mixer - it takes about 45 seconds!

Can You Add Extra Veggies or Beans?

This easy recipe is very forgiving. Want to bulk it up or use what’s in your fridge? Go for it!

Try adding:

• Refried beans for a creamy texture.
• Diced bell peppers or jalapeños for heat.
• Extra black beans or chicken if you're feeding a crowd.

Use this base to build your own version of a cheesy chicken enchilada skillet, casserole-style.

How to Store and Reheat Slow Cooker Enchilada Casserole?

To store leftovers:

• Let the casserole cool.
• Place in an airtight container.
• Refrigerate for up to 4 days or freeze for up to 2 months.

To reheat:

• Microwave individual portions, or
• Reheat the whole enchilada casserole in an airtight-covered baking dish at 350°F until bubbly.

This recipe is great for meal prepping and tastes even better the next day!

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