Slow Cooker Chicken Enchiladas (Easy Crockpot Dinner)

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These slow cooker chicken enchiladas have all the cheesy, saucy Tex-Mex flavor of enchiladas without the work of filling and rolling individual tortillas. Chicken breasts cook in red enchilada sauce with black beans, bell pepper, onion, jalapeño, and spices until fall-apart tender, then everything gets stirred together with corn tortilla strips and plenty of cheese. This easy crockpot dinner has become one of my favorite ways to get my enchilada fix on busy weeknights with a whole lot less effort.

Slow cooker chicken enchiladas in a crockpot with a wooden spoon.

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A Note from Angela

Apparently, I've made it my mission to find every possible way to enjoy enchiladas without actually rolling enchiladas.

My sour cream chicken enchilada casserole layers everything together, beef skillet enchiladas are a quick one-pan dinner, and beef enchilada soup gives me all my favorite flavors in a 30-minute bowl of soup. These crockpot chicken enchiladas might be the lowest-effort one yet!

Ingredient Notes

This slow cooker chicken enchilada casserole uses simple grocery store ingredients, but a few small choices make a big difference in the final texture and flavor.

Ingredients needed to make chicken enchiladas in the slow cooker.

Chicken: I use boneless, skinless chicken breasts because they become tender enough to shred after about 4 hours in the crockpot on High. Try to use chicken breasts that are fairly similar in size so they cook evenly.
Red enchilada sauce: This is the flavor base for everything. Use your favorite store-bought brand or make my homemade red enchilada sauce if you want to take it up a notch. Mild works well for a family-friendly dinner, or choose medium if you want a little more heat.
Corn tortillas: These get stirred in at the very end and soften into the sauce as they warm through. They add body to the dish and give it that true enchilada flavor. Cut them into 1-inch strips before adding so they blend in evenly.
Seasonings: I use a combination of paprika, chili powder, cumin, onion powder, garlic powder, salt, and black pepper rather than relying on enchilada sauce alone. During testing, I found this extra layer of seasoning kept the chicken from tasting bland once it was shredded and mixed back into the sauce. My homemade taco seasoning covers most of these if you just want to add a tablespoon of that.
Toppings: This is where you can add freshness and texture back to the rich, cheesy enchiladas. Avocado, pico de gallo, cilantro, shredded lettuce, pickled jalapeños, sour cream, and sliced green onions are all great options. I especially like adding something fresh and crunchy to contrast with the soft tortillas and saucy chicken.

How to Make Slow Cooker Chicken Enchiladas

This recipe is pretty forgiving, but these simple tips will help you get tender chicken, flavorful sauce, and tortillas that are soft without turning mushy.

Chicken breasts, onions, and bell peppers in a slow cooker.

Step 1: Place the chicken breasts in the bottom of the slow cooker, then add the chopped onion, bell pepper, and jalapeño.

Chicken breasts in a slow cooker with red enchilada sauce and black beans.

Step 2: Pour in the black beans, enchilada sauce, and seasonings.

Give the sauce and vegetables a gentle stir, making sure the chicken is mostly covered in sauce. It does not have to be completely submerged, but keeping it coated helps it stay moist and gives the seasonings plenty of time to soak in as it cooks.

Cover and cook on High for about 4 hours. The enchilada sauce will become fragrant and slightly thicker, the vegetables will soften, and the chicken should be tender enough that a fork slides into it easily.

Shredded chicken in a bowl with two forks.

Step 3: The best doneness test here is texture: when you press the chicken with two forks, it should begin pulling apart with almost no resistance.

Transfer the chicken to a cutting board or shallow bowl and shred it with two forks. It should separate into tender strands without much effort.

Shredded chicken added back to the slow cooker.

Step 4: Return the shredded chicken to the slow cooker and stir well so every piece gets coated in the enchilada sauce.

Cheese and corn tortillas added to the slow cooker.

Step 5: Stir in the corn tortilla strips and shredded cheese until everything is evenly distributed.

Cover the slow cooker, switch it to Warm, and let everything sit for about 30 minutes.

During this time, the tortilla strips will soften and absorb some of the enchilada sauce while the cheese melts into the chicken mixture.

Chicken enchiladas in a crockpot topped with sliced avocado with a wooden spoon.

Step 6: The finished crockpot enchiladas should be thick, cheesy, and scoopable, with tender shredded chicken and softened pieces of corn tortilla throughout.

Spoon into bowls or onto plates and add your favorite toppings. I love something cool and fresh, like sliced avocado, shredded lettuce, and a squeeze of lime juice.

Note: This recipe is supposed to be scoopable and casserole-like, not look like individually rolled enchiladas.

Tips for the Best Crockpot Chicken Enchiladas

Do not add the tortillas at the beginning. Corn tortillas only need a short amount of time to soften. Stirring them in during the last 30 minutes keeps them tender and saucy instead of completely breaking down.
Taste before adding the tortillas and cheese. Enchilada sauces can vary quite a bit in salt, heat, and seasoning. Once the chicken is shredded and stirred back in, taste the sauce and adjust the salt or spices if needed.
Use corn tortillas for the best texture. Corn tortillas give the dish classic enchilada flavor and hold up better in the sauce than flour tortillas, which can become gummy in the slow cooker.
Do not overmix at the end. Once the tortillas have softened, stir gently. Aggressive stirring can break them apart and make the mixture thicker and mushier than intended.

Slow cooker chicken enchiladas in a bowl with tortilla chips and a spoon.

Flavor Variations & Substitutions

This slow cooker chicken enchilada recipe is easy to customize depending on what you have on hand or how spicy you want dinner to be.

Swap the chicken breasts for boneless, skinless chicken thighs. They stay especially juicy in the slow cooker and give the dish a slightly richer flavor.
You can use green enchilada sauce instead of red for a tangier, brighter version. Use your favorite store-bought brand or make my homemade green enchilada sauce.
Pinto beans are an easy substitute for black beans. You can also leave the beans out completely if you prefer a more chicken-forward filling.
Stir in about 1 cup of corn for extra sweetness, color, and texture. Frozen corn can go straight into the slow cooker without thawing.
Make it milder: Remove the seeds and ribs from the jalapeño, use a mild enchilada sauce, or leave the jalapeño out altogether. Or, a small can of diced green chiles adds a layer of mild chile flavor without making the dish spicy.
Make it spicier: Leave the jalapeño seeds in, add an extra jalapeño or serrano pepper, or use a medium or hot enchilada sauce.

Recipe FAQs

Can I cook crockpot chicken enchiladas on Low instead of High?

Yes. Cook the chicken mixture on Low for about 6-7 hours, or until the chicken is tender and easily shreds with two forks. Once the chicken is shredded and returned to the slow cooker, stir in the tortillas and cheese and let everything sit on Warm for about 30 minutes as written.

Can I use flour tortillas instead of corn tortillas?

You can, but corn tortillas are my recommendation for this recipe. They give the dish a more traditional enchilada flavor and hold up better once they are stirred into the warm sauce. Flour tortillas absorb moisture differently and can become softer or slightly gummy.

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Slow Cooker Chicken Enchiladas