Slow Cooker Chicken Enchilada Tacos

Delicious tacos made with tenderly cooked chicken breasts flavored with a can of enchilada sauce and grated cheddar simmered to perfection in your slow cooker.

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A super easy family dinner recipe! It only takes 3 ingredients to make this delicious shredded chicken.

The crock pot is quite literally a life saver for all busy moms out there. Just pop everything in, set it up, leave it for a couple of hours, and enjoy the most delicious dinner meal every time.

I don’t think I’ve even met anyone who doesn’t like tacos, and my family is no exception. The idea to slow cook chicken in enchilada sauce is pure genius and a decision I will never regret. This makes for the most amazing enchilada and taco crossover ever.

🍽 What You Need Shredded Chicken Enchilada Tacos

• 3 chicken breasts (1.5 pounds)
• 1 can of enchilada sauce (19 ounces)
• 2 cups of grated cheddar
• Tortillas

🔪 How To Make Slow Cooker Chicken Enchilada Tacos

First, put your chicken breasts in your slow cooker and drizzle the enchilada sauce over them. Set on low, and let simmer for 3 to 4 hours until it’s easy to pull apart. Use forks to shred it, then combine with 2 cups of grated cheddar. Cook for another 15 to 20 minutes to help the cheese soften.

Serve with heated tortillas and any topping you prefer such as avocado, tomatoes, jalapeños, lettuce, hot sauce, etc.

You can turn this into a variety of dishes like a burrito bowl by adding some beans and rice, or even nachos by serving it on top of some crunchy chips. To keep it healthy, some cauliflower rice or salad go great with this chicken as well.

I kept this recipe mild when it comes to spice in case you’re feeding kids, but you can easily give it an extra quick with some green chiles, chili powder, or cumin.

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Slow Cooker Chicken Enchilada Tacos (3 Ingredients)

I call these handheld enchiladas when served with tortillas, and my family loves them. But you can also enjoy them on a salad, nachos, or a burrito bowl. But the best part is that it’s a crockpot recipe, ideal for busywork nights.

Print Pin Rate

Course: Main Course, Side Dish

Cuisine: American

Keyword: 3 ingredients, Crockpot, Dinner Idea, Easy Dinner, Enchilada Sauce, Quick & Easy, Slow Cooker, Tacos

Prep Time: 5 minutes minutes

Cook Time: 4 hours hours

Servings: 6

Ingredients

• 3 chicken breasts 1.5 pounds
• 1 can of enchilada sauce 19 ounces
• 2 cups of grated cheddar
• Tortillas

Instructions

• Put your chicken breasts in your slow cooker and drizzle the enchilada sauce over them. Set on low, and let simmer for 3 to 4 hours until it’s easy to pull apart.
• When done, use forks to shred it, then combine with 2 cups of grated cheddar. Cook for another 15 to 20 minutes to help the cheese soften.
• Serve with heated tortillas and any topping you prefer such as avocado, tomatoes, jalapeños, lettuce, hot sauce, etc.

Notes

• I kept this recipe mild when it comes to spice in case you’re feeding kids, but you can easily give it an extra quick with some green chiles, chili powder, or cumin.
• You can turn this into a variety of dishes like a burrito bowl by adding some beans and rice, or even nachos by serving it on top of some crunchy chips. To keep it healthy, some cauliflower rice or salad go great with this chicken as well.

Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ review below and tag @1MFoodie & @1MFoodieOfficial on Instagram!