Let me tell you about the day I discovered slow cooker enchiladas. I had forgotten to defrost dinner, it was 9 AM, and I knew by 6 PM everyone would be starving and grumpy. In desperation, I threw raw chicken, tortillas, sauce, and cheese into my crockpot in layers, crossed my fingers, and went about my day.
Six hours later, I came home to a house that smelled incredible. I opened the crockpot expecting mediocre desperation dinner, and instead found perfectly tender shredded chicken in layers of soft tortillas and melted cheese. It was better than most enchiladas I’d spent an hour making. And all I’d done was dump stuff in a pot and turn it on.
Now this is my go-to method for enchiladas. Not because I’m lazy (okay, maybe a little), but because it genuinely works better. The slow cooking makes the chicken incredibly tender, and everything melds together into this cohesive, deeply flavorful dish. Why would I go back to the complicated way when the easy way tastes this good?
Why You’ll Love This Recipe
You literally dump and walk away. Raw chicken goes in, layers of tortillas and sauce go in, turn it on, leave. That’s it. The crockpot does all the actual work while you’re at work, running errands, or binge-watching Netflix. This is cooking on autopilot.
The chicken cooks and shreds itself. No pre-cooking chicken, no shredding by hand, no extra pans. The chicken becomes fall-apart tender in the slow cooker, and you can shred it right in the pot with two forks in about thirty seconds. Minimal effort, maximum results.
Everything tastes better slow-cooked. The long, gentle heat melds all the flavors together in a way that regular baking just can’t match. The tortillas absorb the sauce and chicken juices, the cheese gets all melty and incorporated—it’s like the enchiladas have been simmering all day because they have.
Perfect for feeding a crowd. Making enchiladas for eight people? Just layer it in the crockpot and let it cook. No assembly line of rolling individual enchiladas, no juggling multiple pans. It’s effortless and scales beautifully.
Impossible to mess up. The slow cooker is so forgiving. Too much sauce? Fine. Different cheese? Works. Forgot to check it for an extra hour? Still delicious. This recipe basically can’t fail, which is exactly what you want on busy days.
Makes the best leftovers. The flavors get even better as the dish sits. Reheat portions throughout the week and they taste like you just spent all day cooking. Future you will be incredibly grateful.
Ingredients
For the Slow Cooker Enchiladas:
- 1.5-2 lbs boneless, skinless chicken breasts or thighs (raw)
- Key note: Thighs stay juicier but breasts work fine. No need to cook them first!
- 1 can (10 oz) red enchilada sauce (plus more if needed)
- Key note: You can use green sauce instead—both work great.
- 1 can (10 oz) cream of chicken soup
- Key note: This adds creaminess and helps create sauce. Don’t skip it!
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 12 small corn or flour tortillas (6-inch size works best)
- Key note: Cut them in half or quarters to fit your crockpot shape.
- 3 cups shredded Mexican cheese blend, divided
- Key note: Use half in the layers, half on top.
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
- Cooking spray for the crockpot
For Garnish:
- Fresh cilantro, chopped
- Sour cream
- Diced tomatoes
- Sliced green onions
- Sliced jalapeños (optional)
- Lime wedges
Step-by-Step Instructions
Step 1: Prep the Sauce Mixture
In a medium bowl, mix together the enchilada sauce, cream of chicken soup, sour cream, diced green chiles, cumin, garlic powder, chili powder, salt, and pepper. Whisk until smooth and combined. This creamy sauce mixture is what makes these crockpot enchiladas special.
Set aside about 1 cup of this sauce mixture to use at the end.
Step 2: Prep the Crockpot
Spray the inside of your slow cooker generously with cooking spray. This prevents sticking and makes cleanup way easier. Trust me on this—enchilada cheese baked onto a crockpot is not fun to scrub.
Step 3: Layer Like Lasagna
Now comes the fun part—layering. Think of it like making lasagna.
First layer: Spread about 1/2 cup of the sauce mixture on the bottom of the crockpot.
Second layer: Place raw chicken breasts or thighs on the bottom. If they’re thick, you can pound them a bit thinner, but it’s not necessary. Season the chicken lightly with salt and pepper.
Third layer: Tear or cut tortillas to cover the chicken. You might need to overlap them or piece them together—doesn’t have to be perfect.
Fourth layer: Spread about 1/3 of the remaining sauce mixture over the tortillas.
Fifth layer: Sprinkle about 1 cup of shredded cheese.
Repeat the tortilla-sauce-cheese layers one or two more times depending on your crockpot size, ending with a layer of tortillas and sauce. Save the last cup of cheese for the end.
Step 4: Cook Low and Slow
Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours. The chicken is done when it reaches 165°F internal temperature and shreds easily with a fork.
You’ll know it’s ready when the edges are bubbly, the chicken is tender, and your house smells amazing.
Step 5: Shred the Chicken
Here’s the magic part. Remove the lid and use two forks to shred the chicken right in the crockpot, mixing it into the layers. It should fall apart easily if it’s done. Mix everything together gently so the shredded chicken is distributed throughout.
Step 6: Add Final Cheese and Let It Melt
Sprinkle the remaining cheese (about 1 cup) over the top. Drizzle with that reserved 1 cup of sauce mixture. Cover and let it sit on the warm setting for 10-15 minutes until the cheese is melted and bubbly.
Step 7: Serve
Scoop out generous portions with a large spoon, making sure to get all the layers. Garnish with cilantro, sour cream, tomatoes, green onions, and lime. Serve hot and try not to eat directly from the crockpot (I won’t judge if you do).
Serving Suggestions
These Crockpot Chicken Enchiladas are filling on their own, but here are great sides:
Mexican rice or cilantro-lime rice is perfect for soaking up extra sauce. The rice rounds out the meal and makes it feel complete.
Refried beans or black beans on the side add more protein and that classic Mexican plate vibe. Warm them with a bit of cumin and garlic.
A simple side salad with lime vinaigrette cuts through the richness of the cheesy enchiladas. Sometimes you just need something fresh and crisp.
Chips and salsa or guacamole while everything’s cooking. The crockpot method means dinner takes hours, so snacks are basically mandatory.
Corn on the cob or elote (Mexican street corn) on the side makes it feel like a complete feast. The sweet corn balances the savory enchiladas perfectly.
Just eat it straight from the crockpot with tortilla chips for scooping. I won’t tell anyone if this becomes your preferred method. 🙂
Storage Tips
Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. The casserole holds together well and reheats beautifully. Some say it’s even better the next day.
Reheating: Microwave individual portions for 2-3 minutes until heated through. You can also reheat in a covered dish in a 350°F oven for 20 minutes. Add a splash of water or extra sauce if it seems dry.
Freezing: These freeze well! Let the casserole cool completely, then portion into freezer-safe containers and freeze for up to 3 months. The tortillas and sauce freeze great.
Thawing and Reheating from Frozen: Thaw overnight in the fridge, then reheat as directed above. You can also reheat from frozen in the microwave—just add extra time.
Meal Prep Tip: The slow cooker method is perfect for Sunday meal prep. Make a batch, portion it out, and you’ve got lunches or easy dinners sorted for the week. It reheats so well that you’ll actually look forward to leftovers.
Final Thoughts
Here’s what I love about these Crockpot Chicken Enchiladas—they prove that the easiest version can also be the best version. You’re not cutting corners or sacrificing flavor. You’re just letting the slow cooker do what it does best: turn simple ingredients into something deeply satisfying with zero effort from you.
This is the recipe for days when cooking feels impossible but you still want real food. Dump everything in the crockpot in the morning, forget about it, come home to dinner that’s ready and delicious. That’s not lazy cooking—that’s smart cooking.
So pull out that slow cooker, layer in the goods, and let it work its magic. Your future self (the one who’s tired and hungry in six hours) is going to thank you.
Let’s slow cook!
— Kip
Crockpot Chicken Enchiladas (Easy Slow Cooker Magic!)
Description
These Crockpot Chicken Enchiladas are the ultimate lazy dinner—in the best way possible. Instead of rolling individual enchiladas, you layer everything casserole-style in your slow cooker with raw chicken that cooks and shreds right in the pot. By dinnertime, you've got tender chicken, soft tortillas, melted cheese, and rich enchilada sauce all melded together into pure comfort food. It's like enchiladas decided to be even easier.
Ingredients
Main:
Garnish:
Instructions
-
Mix enchilada sauce, cream of chicken soup, sour cream, green chiles, cumin, garlic powder, chili powder, salt, and pepper. Reserve 1 cup.
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Spray crockpot with cooking spray.
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Layer: Spread 1/2 cup sauce mixture on bottom. Add raw chicken. Layer torn tortillas, sauce, and 1 cup cheese. Repeat layers, ending with tortillas and sauce. Save 1 cup cheese for end.
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Cover and cook on LOW 4-5 hours or HIGH 2-3 hours until chicken reaches 165°F and shreds easily.
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Shred chicken in crockpot with two forks, mixing into layers.
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Top with remaining cheese and reserved sauce. Cover and let sit 10-15 minutes until cheese melts.
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Serve with garnishes.
Note
- No need to pre-cook chicken—it cooks in the crockpot
- Thighs stay juicier than breasts
- Can use green enchilada sauce instead
- Cream of chicken soup adds creaminess
- Cut tortillas to fit your crockpot shape
- Don't skip the cooking spray—prevents sticking
- Shredding chicken distributes it throughout
- Can add black beans or corn to layers
- Leftovers are amazing
