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Super Easy Slow Cooker Chicken Enchilada Meat

Rated as 4.38 out of 5 Stars
13

"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

8 h 15 m servings 93
Original recipe yields 10 servings

Directions

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  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.

Footnotes

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

Nutrition Facts


Per Serving: 93 calories; 1.8 8.8 10.4 23 359 Full nutrition

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Reviews

Read all reviews 56
  1. 69 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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.

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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.

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!

Great recipe, will use again!

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 chicke...

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.

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...

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 mont...

easy and a lot yummier than canned enchilada sauces! i substituted chili powder with chipotle chili powder and added a can of fire roasted green chilies, 1 large, diced red pepper and a small b...

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.