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
Servings: 8 servings
- 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
- 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