Super Easy Slow Cooker Chicken Enchilada Meat Recipe -
Super Easy Slow Cooker Chicken Enchilada Meat Recipe
  • READY IN 8+ hrs

Super Easy Slow Cooker Chicken Enchilada Meat

Recipe by  

"This is our busy family's go-to recipe for delicious chicken meat that can be used to make enchiladas, tacos, burritos, nachos, even over rice and beans. So easy to prepare, and the enchilada sauce is to die for. I normally put this together at lunch and serve it after work. Use in your favorite Mexican recipes. Pork or beef can be substituted for the chicken."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    15 mins

    8 hrs 15 mins


  1. Blend chicken broth, tomatoes, chili powder, flour, garlic, cumin, oregano, salt, and cayenne pepper in a blender until smooth.
  2. Put chicken breast in bottom of a slow cooker; pour blended enchilada sauce over the chicken.
  3. Cook on Low 8 to 9 hours (or 4 to 6 hours on High). Shred the chicken with 2 large forks and stir into the sauce.
Kitchen-Friendly View


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Aug 19, 2012

Not bad. The chicken turns out very tender. The sauce is ok but not my favorite. Next I will cook the chicken in green chile sauce. I bet that will be even better.

Most Helpful Critical Review
Sep 18, 2012

We enjoyed meal but it wasn't our favorite. Rolled up tortilla with meat mixture and melted cheese on top. Not sure if I would make again and will look for another recipe.


32 Ratings

Jul 17, 2013

I substituted a can of RoTel tomatoes and chilis for the diced tomatoes and added a can (undiluted) of cream of chicken soup and a small can of minced green chilis (drained). Loved it!

Nov 09, 2012

Great recipe, will use again!

Feb 02, 2014

My husband and I loved this recipe. Great filling for enchiladas. I used rotel tomatoes and chilis instead of tomatoes as that is what I had at home. I wanted a extra sauce so I used 3 chicken breasts but kept the other ingredients the same as written. After cooking the chicken in the slow cooker, I rolled it in 10-10 inch tortillas, placed them in a casserole dish, poured the additional sauce over top, covered with foil, and baked at 375 for about 40 mins. Next time though I need to remember to save some of the sauce to the side before shredding the chicken and adding it back to the crockpot. We love cumin, probably my favorite spice, so I enjoyed the flavor and did not find it too overwhelming. Will definitely make again.

Sep 15, 2012

This was easy and pretty good, but I think the cumin was a little strong for our taste. It saved well and I used it to make a corn tortilla layered casserole. I added black olives, shredded monterey jack and baked for 30minutes at 350 degrees. Topped with a tiny bit of sour cream and salsa and my husband loved it.

Feb 04, 2014

This was delicious! I am so happy to know how to make enchilada sauce now. I accidentally forgot the cayenne, but it was spicy enough for our mid-west pallets. I did and a can of green chiles. Turned into great enchiladas.

Apr 09, 2013

I made this even easier and faster by substituting taco seasoning for the spices. It was quite yummy in my enchiladas tonight. Served it to friends and everyone loved it.


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  • Calories
  • 96 kcal
  • 5%
  • Carbohydrates
  • 9 g
  • 3%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 1.9 g
  • 3%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 10.6 g
  • 21%
  • Sodium
  • 551 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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