Description

This 6-ingredient slow cooker enchilada chicken is a quick and easy dinner that’s full of flavor! Just toss everything into the slow cooker and let it do the work. Great for tacos, burritos, rice bowls, or even salads.

Ingredients

2 pounds boneless, skinless chicken breasts
2 cups red enchilada sauce
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn
1 (10 oz) can diced tomatoes with green chilies (like Rotel), undrained
1 teaspoon ground cumin

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Instructions

Place the chicken breasts in the bottom of your slow cooker.
Pour the enchilada sauce, black beans, corn, diced tomatoes with green chilies, and cumin over the chicken.
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and tender.
Shred the chicken directly in the slow cooker using two forks.
Stir everything together and let it cook for another 15 minutes on low to blend the flavors.
Serve hot with rice, in tacos, or over a salad.

Notes

Want it spicier? Add a chopped jalapeño or a pinch of cayenne.
This dish freezes well for up to 3 months.
Great as a meal prep option — it reheats beautifully.

Nutrition

Serving Size: 1 cup
Calories: 290
Sugar: 40g
Sodium: 620mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 6g
Protein: 36g
Cholesterol: 85mg