Description
A flavorful and easy-to-make slow cooker dish featuring chicken, enchilada sauce, and pasta substitutes.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 can (10 ounces) red enchilada sauce
- 1 cup diced tomatoes (canned or fresh)
- 1 cup chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro (optional)
- 1 medium zucchini, spiralized (for a pasta substitute)
Instructions
- Place the chicken breasts in the slow cooker.
- Pour the enchilada sauce, diced tomatoes, and chicken broth over the chicken.
- Sprinkle the chili powder, cumin, garlic powder, onion powder, salt, and black pepper on top.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Once cooked, shred the chicken using two forks and stir it back into the sauce.
- Add the shredded cheddar cheese and sour cream, mixing until well combined.
- In the last 15 minutes of cooking, add the spiralized zucchini to the slow cooker, stirring to combine.
- Cover and allow to cook until the zucchini is tender.
- Serve hot, garnished with chopped cilantro if desired.
Notes
- For added crunch, serve with pork rinds or celery sticks on the side.
- For a spicier kick, add diced jalapeños to the slow cooker.
- Alternatively, swap out the chicken for shredded beef or turkey for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 100mg
Keywords: Slow Cooker Chicken Enchilada Pasta, Chicken Enchilada, Slow Cooker Recipes