Slow Cooker Chicken Enchilada Bowls made with tender shredded chicken simmered in enchilada sauce. An easy, saucy weeknight dinner.
Slow Cooker Chicken Enchilada Bowls
These Slow Cooker Chicken Enchilada Bowls are the ultimate hands-off dinner. Juicy shredded chicken simmers low and slow in rich enchilada sauce, diced green chilies, and warm spices until perfectly tender and ultra saucy. Serve it over rice with beans, cheese, avocado, and all your favorite toppings for a customizable, family-friendly meal that’s perfect for busy weeknights or meal prep.
Ingredients
For the Slow Cooker Chicken
- 1 lb boneless skinless chicken breasts
- 1 15 oz can red enchilada sauce
- 1/2 white onion diced
- 1 tbsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp salt
To Finish
- 4 oz cream cheese optional
- Juice of ½ lime
Optional Toppings for Serving
- Cooked white rice cilantro lime rice, or brown rice
- Seasoned black beans or pinto beans
- Shredded Mexican-blend or cheddar cheese
- Guacamole or avocado
- Sour cream
- Fresh cilantro
- Tortilla strips or crushed chips
Instructions
- Place the chicken in the bottom of your slow cooker.
- Pour over the enchilada sauce, onion, spices, and salt.
- Give it a gentle stir to coat the chicken.
- Cook on low for 4-6 hours or on high for 2-3 hours.
- The chicken should be very tender and shred easily with two forks.
- Remove the chicken and shred it using two forks.
- Return it to the slow cooker and stir into the sauce.
- For an extra creamy sauce, stir in the cream cheese and let it melt for 5–10 minutes. Finish with fresh lime juice.
- Taste and adjust salt or spice as needed.
- To build the bowls, start with a scoop of rice and a generous ladle of saucy enchilada chicken.
- Top with beans, cheese, guacamole, sour cream, cilantro, and crunchy tortilla chips. Enjoy!
