Crock Pot Green Chile Enchilada Chicken
I’m so looking forward to that time of year where the weather will start to change, the leaves will start to turn colors and fall from the trees, and the crock pots will be pulled out from the cupboard. Oh how I love Fall! This crock pot green chile enchilada chicken is super easy to make and can be used for many different meals throughout the week.
This recipe only takes 5 ingredients, plus some seasoning and that’s it! Put all the ingredients in the crock pot and go about your business, then when it’s time for dinner, this delicious crock pot green chile enchilada chicken will be ready to serve.
With this recipe, I also made some crock pot green chile enchilada chicken flautas which tastes so delicious! I’ll be posting that recipe quickly after this one! So grab your crock pot and get ready for a couple awesome recipes coming your way!
Look how moist this chicken is! So tender, and the flavor is awesome! I wanted this to be super simple and have all the taste available with the least amount of ingredients. You can also add some diced jalapenos and additional seasoning, but you do not need to! The flavor is perfect.
This would also be great served with some rice, or just by itself. Chicken enchiladas can easily be made as well. Just use this shredded chicken, add your favorite enchilada sauce, olives, gobs of cheese and your favorite tortillas. You can pop it in the oven on 350° for about an hour and you’ll have some great tasting enchiladas!
Even adding some beans with this crock pot green chile enchilada chicken and wrapping it up in a tortilla would make an awesome burrito! Don’t forget the cheese and sour cream! :)
My favorite way to cook is in the crock pot! You just have to throw the ingredients together, turn it on, and forget about it! That’s what I did when I made this. It was about 11 pm on Friday night, I had worked all day, and I knew I wanted to make a couple crock pot meals for the blog. By morning, everything was done and the fun began! Crock pots rock!!
- 4 boneless skinless chicken breasts
- ½ cup onions, chopped
- 1 28 oz can green enchilada sauce
- 1 10 oz can Rotel®
- 1 4 oz can diced green chilies
- 1 tsp garlic salt
- ½ tsp salt
- ½ tsp pepper
- Turn 5-6 quart crock pot on high.
- Add chicken, onions and season with garlic salt, salt and pepper.
- Pour enchilada sauce, Rotel® and diced green chilies over chicken.
- Cover and let cook on high for 6-8 hours, or low 8-10 hours, or until chicken falls apart easily.
- Remove chicken from crock pot and put in a large bowl or plate.
- Shred chicken with a fork.
- Can serve over rice or you can make my Crock Pot Green Chile Enchilada Chicken Flautas.
Here are a couple pics that are the perfect size for pinning to Pinterest!