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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!
Course Main Course
Cuisine American
Keyword Slow Cooker Chicken Enchilada Bowls
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 8
Calories 1149kcal



  • 8 medium tortillas, corn
  • 4 cup brown rice, cooked
  • 2 medium avocado
  • 1/4 cup cilantro
  • 1/2 cup Mexican cheese blend, shredded


  • 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.


Calories: 1149kcal | Carbohydrates: 146g | Protein: 77g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 179mg | Sodium: 2355mg | Fiber: 27g | Sugar: 18g