Crock Pot Green Enchilada Chicken
Transform your weeknight dinners with this easy and flavorful Crock Pot Green Enchilada Chicken. This dish features tender shredded chicken simmered in zesty green enchilada sauce, black beans, and sweet corn, creating a satisfying meal that you can serve in tortillas, over rice, or as a cozy bowl. With minimal prep and maximum flavor, it’s perfect for busy families or gatherings.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) / 3 hours (high)
- Total Time: 0 hours
- Yield: Serves 4
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
- 2–3 boneless, skinless chicken breasts (1.5 pounds)
- 1 cup green enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- ¼ cup fresh cilantro, chopped
- 1 cup shredded Monterey Jack cheese
- ½ cup sour cream
Instructions
- Place chicken breasts at the bottom of the crock pot. Season with salt and pepper.
- Add rinsed black beans and corn on top of the chicken.
- Pour green enchilada sauce evenly over all ingredients.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Once cooked, shred chicken using two forks and stir back into the sauce.
- Serve in tortillas or over rice, topped with cheese, cilantro, and sour cream.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg