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Slow Cooker 5-Ingredient Enchilada Chicken

  • Author: Karen Petersen
  • Prep Time: 5 minutes
  • Cook Time: 4-6 hours on low
  • Total Time: 54 minute
  • Yield: 8 servings 1x


A fast and easy dump and go recipe. The saucy chicken can be served in tacos, burritos, salads, nachos, quesadillas or over rice.


  • 2 1/2 pounds chicken breasts (frozen is okay)
  • 1 1/2 tsp cumin
  • 1 1/2 dried oregano
  • 1 (10 oz) can red enchilada sauce (I used medium)
  • Optional: 2 Tbsp cornstarch + 2 Tbsp water


  1. Place chicken in the slow cooker. Sprinkle it with the cumin and oregano. Dump the enchilada sauce on the top.
  2. Cover and cook on low for 4 hour if thawed and 6 hours if frozen.
  3. Remove the chicken and shred. Stir it back in with the sauce.
  4. If you’d like a thicker sauce then mix the cornstarch and water together in a small bowl until smooth. Stir the mixture into the slow cooker. Turn the slow cooker to high and let the sauce thicken for 10 minutes.
  5. Serve chicken in tacos, nachos, quesadillas, burritos or over rice.


I used my Ninja Auto-iQ 6 Quart Slow Cooker.*

To make gluten free: Check your red enchilada sauce to be sure it does not contain wheat. La Victoria and Las Palmas are safe. 

  • Category: Chicken
  • Method: Slow Cooker
  • Cuisine: Tex-Mex

Keywords: 5 ingredients