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.
Servings: 8 servings
Calories: 267kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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