Slow Cooker Enchilada Chicken

Photo: psfreeman

Recipe from Lisa Douglas via Crazy Adventures in Parenting.

Yield: 14 servings
Community Recipe from

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  • 7 boneless skinless chicken breasts
  • Taco seasoning
  • Fresh ground pepper
  • 28 ounce(s) enchilada sauce
  • 1 1/2 cup(s) kernel corn
  • 1 small can(s) diced green chilis
  • Shredded cheddar cheese
  • 3 green onions, chopped
  • Fresh cilantro, minced (optional)


  1. 1. Season raw chicken breasts generously with taco seasoning and fresh ground pepper; place into the slow cooker/crock pot.
  2. 2. Pour enchilada sauce over top.
  3. 3. Let cook on high for four hours.
  4. 4. Shred the meat in the enchilada sauce using two forks, pulling it apart.
  5. 5. Add kernel corn & green chilies; stir gently.
  6. 6. Cook another 20-30 minutes before serving.
  7. 7. Add green onions 5 minutes before you’re about to serve.
  8. 8. Top with cheese and cilantro (if desired) as you plate it.
October 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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