Slow cooker chicken enchilada bowls are the easy AND healthy way to make enchiladas. Without all the rolling that comes with traditional Mexican-inspired dish!
I’ve done some silent polling [if that’s even a thing] among reader comments, questions, and notes, plus some polling with my Mom friends [through email, text, and playdates] and I’ve found some interesting results: Most families or individuals have THAT Mexican-themed dinner night at their house once if not twice a week. Ok so maybe my research isn’t scientific, but it makes sense, right? How often do you rely on trusty Taco Tuesday or Thursday or heck, even Sunday! And if there’s one thing we can all agree on with taco night or Mexican flavor-inspired meals is that you can easily customize them based on who likes what in your family. That was the long-winded reasoning behind these slow cooker chicken enchilada bowls. But I guess you could call me my own test subject!
While I often make simple shredded chicken once a week with a jar of salsa so it can be added to taco salads, oven-baked tacos, or skillet nachos, I decided to change-up my shredded chicken taco base with one simple ingredient: enchilada sauce! The verdict? Excuse me while I stuff my mouth with more… because this was a good idea had by Mom if I do say so myself. The best part is I was able to create all those tasty enchilada flavors without the time consuming enchilada rolling! The boys don’t have patience for that one….
From a nutrition standpoint, this is definitely a lightened-up Mexican or enchilada meal. Not only can you make the fuller-fat toppings like shredded cheese and sour cream and tortillas optional, I almost always make slow cooker shredded chicken with Simple Truth Boneless/Skinless Chicken Breasts from Kroger. The label says it all folks.
And if that isn’t enough, you can easily make your own enchilada sauce [thank you Google for some simple recipes– like this one from The Lean Green Bean!]. Don’t stress if you do not have all the peppers or onions on hand. Honestly, my boys were happy with the enchilada sauce and chips. Me and little sis? Well you know we wanted all the fixings! Enjoy!
- 1.5 pounds Simple Truth boneless, skinless chicken breasts
- ½ red bell pepper, sliced
- ½ orange bell pepper, sliced
- ½ yellow bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, crushed
- 1 [15 ounce can] petite diced tomatoes
- 1-1.5 cups enchilada sauce [I used this one]
- Optional for serving: brown rice, cooked frozen corn, shredded cheddar cheese, tortilla chips, avocado, sour cream, hot sauce
- Add all ingredients to slow cooker. Cover and cook on low for 5-6 hours.
- Remove chicken and shred with two forks. Return to slow cooker and stir.
- Serve with brown rice and additional toppings based on your family’s preference!
So save yourself some time and calories with these slow cooker chicken enchilada bowls. And don’t tell anyone I told you’d they’d pair extremely well with a glass of white wine or a homemade margarita! Enjoy homemade enchiladas without all the fuss with these super easy slow cooker chicken enchilada bowls! Click To Tweet
Disclaimer: I am proud to partner with the Kroger Co. of Michigan to bring you healthy recipes and science-based nutrition advice. Because of these great partnerships I am able to share delicious and nutritious family-friendly recipes. As always all opinion and ideas are 100% my own.