Slow Cooker Chicken Enchilada Bowls
All the flavor of chicken enchiladas – the easy way! Slow cooked chicken enchilada bowls pack in all the goodness of chicken enchiladas, but with a fresh twist. Nutritious and quick to prep, these crockpot chicken enchiladas are sure to be a new favorite!
Servings: 8
Ingredients
- 3 clove garlic
- 1/2 medium onion
- 1 medium bell pepper, red
- 14 1/2 ounce diced tomatoes, canned
- 1 none cooking spray
- 2 pound chicken breast
- 2 cup enchilada sauce
- 1 teaspoon cumin, ground
- 1 teaspoon chili powder
- 1/2 teaspoon oregano, dried
- 1 teaspoon salt
- 15 ounce black beans, canned
- 1 cup corn, frozen
Toppings
- 8 medium tortillas, corn
- 4 cup brown rice, cooked
- 2 medium avocado
- 1/4 cup cilantro
- 1/2 cup Mexican cheese blend, shredded
Instructions
- Mince garlic, and dice onion and red bell pepper into small pieces. Partially drain diced tomatoes by pouring off excess liquid from the top of the can.
- Spray slow cooker with cooking spray. Drop in diced onion, then chicken breasts, then pour 1/2 cup of enchilada sauce so that it coats the chicken.
- Next, pour in diced tomatoes, spices, salt, garlic, black beans, red bell pepper, and corn. Finally, pour 1 cup of enchilada sauce over everything and give a quick stir to the top ingredients.
- Turn slow cooker on "low" for 7-8 hours. Once chicken is tender, mix everything well. Use the mixing spoon to help shred or break up chicken into pieces of desired size.
- Serve over corn tortillas and/or cooked brown rice. Top with avocado, cilantro, cheese, and remaining 1/2 cup enchilada sauce, as desired.