Healthy Slow Cooker Recipe

Chicken enchiladas are one of my favorite things to make and eat, so naturally, this slow-cooker version hit it out of the park! I adapted it from this chicken enchilada skillet recipe, using boneless, skinless chicken thighs, but you can also use chicken breast. I served it over cilantro lime rice and topped it with avocado and some crema. It was a hit with my family and so easy to make. Here’s more slow cooker chicken recipes!

 

Healthy slow cooker recipe: Crock Pot Chicken Enchiladas

Why This Crock Pot Chicken Enchiladas Works

Perfect for Meal Prep: Make this chicken enchilada casserole earlier in the day whenever you have some time, and it’ll be ready and waiting come dinnertime.

Healthy: This dish has 25.5 grams of protein, thanks to the chicken, beans, cheese, and sour cream.

Fast and Easy: After you sauté the onion and garlic, just put everything in the slow cooker and turn it on. Like I said–quick and easy!

Comforting: I crave warm, comforting meals as the weather cools off. This cheesy enchilada casserole checks the box!

 

 Chicken Enchilada Casserole: Slow Cooker Recipe

 

Ingredients (serves 6)

  • 1 lb boneless skinless chicken thighs , or chicken breast
  • 1 teaspoon avocado oil , or olive oil
  • 1/2 medium onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 2 cups homemade enchilada sauce, or 16 ounce jarred
  • 1/4 cup sour cream, plus more for serving
  • 4 corn tortillas, cut into strips
  • 15 ounce can low-sodium black beans, rinsed and drained
  • 4 ounces shredded cheese, such as a Mexican cheese blend, Monterey Jack, or mozzarella (about 1 cup)

▢sliced jalapeño peppers , and chopped fresh cilantro, for topping

 

Optional for topping and serving:

  • Sliced avocado
  • Crema or sour cream
  • Cilantro lime rice

Instructions

  1. Heat the oil in a skillet over medium heat. Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened and browned, about 5 minutes.
  2. Transfer to the slow cooker and add the enchilada sauce, sour cream, and 1/4 cup water to the onion mixture and stir to combine. Fold in the beans until thoroughly coated.
  3. Nestle the chicken in.
  4. Cover and cook on high for about 3 to 4 hours or on low for about 6 to 7, until chicken is tender and cooked through. Shred the chicken in the pot with 2 forks.
  5. Add the tortilla strips and stir, then top with the cheese, cover the slow cooker, and cook 30 minutes or until the cheese has melted.
  6. Once the cheese is melted, garnish with cilantro, jalapenos, and optional toppings.
  7. Serve over rice if desired and top with optional sour cream, and avocado.

 

Nutrition (per serving)

  • Cals: 315
  • Protein: 25.5
  • Carbs: 26
  • Fats: 12
  • Fiber: 7

Click here  For full recipe.

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