Chicken, red enchilada sauce, tortillas, cheddar cheese, and olives slow-cooked into the easiest, cheesiest enchiladas—no oven needed.

It started, like most good dinner stories, with me staring blankly into the fridge at 5:07 p.m., wondering why—once again—I didn’t thaw anything. You know that look you give the fridge? The one that’s less “What should I make?” and more “Please magically turn into a restaurant”?

Anyway. All I had was a pack of chicken breasts, a can of enchilada sauce that had survived at least two pantry reorganizations, and the emotional exhaustion of someone who had been putting off laundry for three days. And somehow… that became this recipe.

I tossed the chicken in the slow cooker, dumped the sauce over it, added some spices without measuring (I think it was chili powder… might’ve been taco seasoning?), and let it cook while I attempted to fold laundry and listen to a podcast I didn’t understand. Four hours later, the smell hit me. It was like being hugged by my mom’s kitchen in the ‘90s—warm, tomato-y, cheesy. Comfort food with zero expectations.

So yeah, these Slow Cooker Chicken Enchiladas didn’t just feed my family. They rescued my mood. Now I make them on purpose.

Why You’ll Love This Slow Cooker Chicken Enchiladas Recipe?

I mean, look—if you’ve got the energy to roll tortillas and make your own sauce and stand in front of a hot oven for 45 minutes, I’m honestly impressed. But I don’t. Not usually. Not on a weeknight when my kid’s asking why pants exist and my inbox looks like it’s been personally insulted.

That’s where this recipe comes in. You dump everything in the slow cooker, forget about it, and by the time you remember—bam—Slow Cooker Chicken Enchiladas are done. They’re messy and melty and not particularly photogenic (unless you really try), but they taste like home. They taste like someone cooked for you.

And yes, they’re kinda casserole-y. And no, that’s not a bad thing.

Ingredient Notes:

Here’s what I usually use, with some “been there, tried that” notes sprinkled in.

Chicken breasts – Boneless, skinless. I’ve used frozen. I’ve used weirdly shaped pieces that didn’t quite cook evenly. Still turned out great.
Chili powder – Gives it warmth. Not too spicy. I once accidentally added smoked paprika instead and… not bad?
Red enchilada sauce – One big can. I use store-bought. Judge me if you want, but it works.
Corn tortillas – I chop them into strips so they kinda dissolve into the saucy mix. I’ve used flour tortillas before. They go soft fast, but still tasty.
Cheddar cheese – I’ve tried sharp, mild, pre-shredded, and even some weird fancy leftover cheese. Cheese is cheese when it’s melted.
Black olives – Optional, but they give a salty little zing I weirdly love. My kid picks them off. I eat his.
Salt & pepper – Add to taste. Or don’t. I forget half the time and it’s still delicious.

How To Make Slow Cooker Chicken Enchiladas?

You ready? Because this might be the easiest “enchilada” recipe I’ve ever made—and that includes heating up a frozen one.

Step 1: Chicken goes in first.
Put the chicken breasts right in your slow cooker. No searing, no chopping. Just drop them in like you’re already halfway done. Season them with salt, pepper, and chili powder.

Step 2: Sauce it up.
Open that glorious can of enchilada sauce and pour it all over the chicken. Make sure it’s covered. I use a spoon to kind of swish it around, but that’s optional.

Step 3: Let it cook.
Put the lid on and cook on low for 6 to 8 hours or high for 4. You do you. If I start it in the morning, I go low. If it’s already 3 p.m. and I forgot, I go high and pray.

Step 4: Shred it.
When the chicken’s done, shred it with two forks right in the pot. If it resists shredding, it’s not ready. Walk away and come back in 20. That’s your cue.

Step 5: Tortilla time.
Cut up your tortillas (I do rough strips) and stir them into the shredded chicken and sauce. Add about 1/3 of your cheese and stir again. Then smooth it all down like a cozy casserole.

Step 6: Top it off.
Sprinkle the rest of the cheese over the top. Add olives if you want. Then pop the lid back on and let it cook on low for another 45-ish minutes until the cheese melts and it smells like dinner is officially served.

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Step 7: Dish it out.
Serve it with sour cream, green onions, maybe a squeeze of lime if you’ve got one rolling around in your fruit bowl. Or don’t. It’s your life.

Storage Options:

Honestly, they might be better the next day. Like chili, or spaghetti, or anything where sauce and carbs have had time to get comfy.

Store it in the fridge for up to 4 days. Reheat in the microwave, and if you’re like me, add a fresh sprinkle of cheese on top before you nuke it. (Yes, I said “nuke.” I’m old.) You can also freeze it, but be prepared for the tortillas to break down a bit. Still tastes amazing, just a little softer.

Variations and Substitutions:

Look, I improvise. You probably do too. Here’s what I’ve swapped in without totally wrecking it:

Rotisserie chicken – Shred it, toss it in with sauce, skip the cooking time.
Flour tortillas – They turn mushy quicker, but hey—it’s enchilada stew at that point and I’m not complaining.
Pinto beans or black beans – Makes it more filling. Great if you’re feeding teens. Or very hungry adults.
Add-ins – Diced green chiles, corn, even some cooked rice. I once added leftover taco meat. Nobody noticed.
Different cheese – Whatever melts. I wouldn’t use blue cheese. Probably.

What to Serve with Slow Cooker Chicken Enchiladas?

It’s pretty self-contained, but if you’re having company or just feel fancy, here are some extras:

Mexican rice – Or even plain rice. It’s mostly there to soak up extra sauce anyway.
Refried beans – Classic. Comforting. Also brown.
A salad – For balance. So you can say, “See? There’s something green.”
Chips & guac – Because duh.
A cold beer or margarita – Highly recommended.

Frequently Asked Questions:

Can I make it ahead?
Yes. It holds up really well. You can make the whole thing and reheat, or prep the chicken and sauce earlier and finish later. No stress.

Can I double it?
Totally. Just make sure your slow cooker’s big enough and give it a little extra time to heat through at the end.

Is it spicy?
Not really. It depends on your enchilada sauce. Mine’s mild. If you want heat, add jalapeños or hot sauce.

So there you have it. A slow-cooked, saucy, cheesy, barely-lift-a-finger kind of dinner that somehow feels like a win even when everything else that day didn’t.

Try these Slow Cooker Chicken Enchiladas sometime soon—on a lazy Sunday, a weeknight meltdown, or just whenever you want to feel like you pulled off something way more impressive than you actually did. Then come back and tell me what you added, skipped, or accidentally dumped in. I wanna hear your version.

Let’s make messy, comforting, no-roll enchiladas the new thing. Deal?

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Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

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