Crockpot Chicken with Enchilada Sauce
Delicious, tender, and flavorful shredded chicken for your Mexican dishes. You're going to love this simple recipe.
Servings: 6 servings
Calories: 86kcal
Cost: Recipe $8.49 / Serving $1.70
Ingredients
- 3 large boneless skinless chicken breasts ($5.97)
- 3 tablespoons taco seasoning ($0.54)
- 10 ounces enchilada sauce ($1.98)
Instructions
- Add Chicken: Place the chicken breasts in the slow cooker in a single layer.
- Season: Sprinkle the taco seasoning evenly over the chicken.
- Add Sauce: Pour the enchilada sauce over the top, making sure the chicken is well coated.
- Cook: Cover and cook on low for 7 to 8 hours or on high for 5 to 6 hours, until the chicken is tender and easily shreddable.
- Shred & Serve: Shred the chicken directly in the slow cooker using two forks or an electric mixer. Stir well to coat the meat in the sauce. Serve or use as desired.
Notes
- Shredding Methods: Chicken can be shredded using two forks or with an electric mixer for faster results.
- Flavor Tips: Stir the shredded chicken into the sauce to fully absorb the juices for maximum flavor.
- Seasoning Swap: Fajita seasoning may be used in place of taco seasoning.
- Sauce Options: Homemade enchilada sauce can be used for a more customized flavor.
- Storage & Freezing: Store leftovers in an airtight container in the refrigerator or freeze in a freezer safe bag. Thaw and reheat as needed.
Nutrition
Serving: 1serving | Calories: 86kcal | Carbohydrates: 5g | Protein: 13g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 576mg | Potassium: 209mg | Fiber: 1g | Sugar: 3g | Vitamin A: 449IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 1mg
