Slow  Cooker

Chicken Enchilada 

The magical slow cooker

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A true one pot meal. The chicken and enchilada sauce is cooked all day in the slow cooker then the casserole fixings are stirred in.

Prep Time: 5 Min

1 ½ pounds boneless skinless chicken  28 oz red enchilada sauce 10 corn tortillas 2 cups grated cheddar cheese 3.8 oz canned black olives

Cook Time: 8 HRS 40 Min


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Step 1

Add chicken breasts to the slow cooker.

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Step 2

Pour over a large can of red enchilada sauce. (DO NOT ADD THE REST OF THE INGREDIENTS YET. The first step is only the chicken and sauce)

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Step 3

Cover and cook on LOW for 6-8 hours or on HIGH for 4 hours.

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Step 4

Shred the meat with 2 forks.

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Step 4

Add the corn tortillas , half of the cheese, and half of the olives and flatten out into a casserole. Add more cheese and olives. Cook on low for 40-60 minutes or until the center is hot.

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Step 4

Serve and enjoy!

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More Slow Cooker Chicken Recipes

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01 Mississipi Chicken

02 Chicken with Bacon Gravy

03 Root Beer Chicken