Super Easy Slow Cooker Chicken Enchilada Meat


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.

Prep Time:
15 mins
Additional Time:
8 hrs
Total Time:
8 hrs 15 mins
10 servings


  • 2 cups chicken broth

  • 1 (14.5 ounce) can diced tomatoes

  • cup chili powder

  • ½ cup all-purpose flour

  • 1 clove garlic

  • 2 teaspoons ground cumin

  • 1 teaspoon oregano

  • 1 teaspoon salt, or to taste

  • 1 pinch cayenne pepper, or more to taste (Optional)

  • 4 skinless, boneless chicken breast halves


  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.

Nutrition Facts (per serving)

93 Calories
2g Fat
9g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 93
% Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 2%
Cholesterol 23mg 8%
Sodium 359mg 16%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 8%
Total Sugars 1g
Protein 10g
Vitamin C 6mg 30%
Calcium 37mg 3%
Iron 2mg 13%
Potassium 207mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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