A dish showing crockpot enchilada chicken garnished with limes, cheese, and cilantro.
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4.15 from 7 votes

Crockpot Enchilada Chicken

Tender chunks of chicken slow cooked in a spicy and tangy homemade enchilada sauce. I like to add peppers and olives (always add more veggies!), but keep it basic if you prefer your veggies on the side.
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Main Course
Cuisine: Mexican
Keyword: crockpot chicken, enchilada chicken, salsa chicken, slow cooker chicken
Servings: 8 servings
Calories: 267kcal
Author: Michelle Miller


  • 2 pounds chicken breasts
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1 cup black olives
  • 2 bell peppers sliced
  • 1 cup cheese shredded, optional
  • avocado, cilantro, or red onions to garnish, optional

Enchilada Sauce

  • 2 cups chicken broth or vegetable broth
  • 1 can tomato paste 6 ounces
  • 2-4 tablespoons chili powder depending on heat of your powder
  • 2 tablespoons cumin
  • 1 tablespoon lime juice
  • 1/2 teaspoon Mexican oregano


  • Heat a skillet over high heat, and add olive oil and chicken breasts. Season with salt and pepper, and brown both sides of each chicken breast.
  • Add chicken breasts into slow cooker.
  • In a bowl, add broth, tomato paste, spices and lime juice. Whisk until the mixture is smooth. Pour the enchilada sauce over the chicken.
  • Slow cook on low for 3 hours, or on high for 1 1/2 hours.
  • Add bell peppers, olives, and top with cheese, and then continue to cook for another hour on low, or 1/2 hour on high.


Calories: 267kcal | Carbohydrates: 8g | Protein: 29g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 87mg | Sodium: 901mg | Potassium: 831mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2110IU | Vitamin C: 48.8mg | Calcium: 152mg | Iron: 2.9mg