Chicken Enchilada-Style for the Slow Cooker

Chicken Enchilada-Style for the Slow Cooker

4.5 of 5 (28)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 185.4
  • Total Fat: 11.3 g
  • Cholesterol: 18.9 mg
  • Sodium: 305.6 mg
  • Total Carbs: 4.8 g
  • Dietary Fiber: 0.0 g
  • Protein: 17.2 g

View full nutritional breakdown of Chicken Enchilada-Style for the Slow Cooker calories by ingredient
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Introduction

I threw this together from what I had in my pantry at the time. With proper planning, I'd use fat-free soup and sour cream. It is delicious as-is, but fat could certainly stand to be cut.

You can put the chicken into the slow cooker while still frozen, so prep time is virtually non-existent! A great choice to throw in before bed for lunch at work or in the morning for that night's dinner.

This recipe calls for two pounds of chicken, also because it was what I had available (three large breasts), but would make a great meal with just one pound, too.

I served this along with brown rice and black beans. Tasty!
I threw this together from what I had in my pantry at the time. With proper planning, I'd use fat-free soup and sour cream. It is delicious as-is, but fat could certainly stand to be cut.

You can put the chicken into the slow cooker while still frozen, so prep time is virtually non-existent! A great choice to throw in before bed for lunch at work or in the morning for that night's dinner.

This recipe calls for two pounds of chicken, also because it was what I had available (three large breasts), but would make a great meal with just one pound, too.

I served this along with brown rice and black beans. Tasty!

Number of Servings: 12

Ingredients

    Cream of Chicken Soup, 1 can (10.75 oz)
    Sour Cream, 2 cups (1 16-oz tub)
    Dry Onion Soup Mix - 1/2 pkg
    Mild Green Chiles, diced, 4-oz can
    Boneless Skinless Chicken Breast, 2 pounds

Directions

Pour soup, sour cream, dry soup mix and chiles into slow cooker and combine until well blended.

Add chicken, covering with cream mixture.

Cook on LOW for 7-9 hours. Chicken should be shred-apart delicious!

Serve over rice, noodles or with tortillas. Serving size approximately 1/4 of a large chicken breast.

Number of Servings: 12

Recipe submitted by SparkPeople user BLUEKITTEN.

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Member Ratings For This Recipe


  • Incredible!
    7 of 7 people found this review helpful
    This was a really good recipe; it smells great cooking throughout the day. Instead of onion soup mix, I added McCormick's Taco Seasoning. It makes it nice and spicy. I also added black beans, yum! - 1/24/10

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  • Incredible!
    3 of 3 people found this review helpful
    I made this with taco seasoning instead of onion mix. I also added a can of rotel, drained. It was fabulous served over rice! - 2/6/11

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  • Incredible!
    3 of 3 people found this review helpful
    Delicious. I also substituted taco seasoning. - 4/6/10

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  • 2 of 2 people found this review helpful
    This was soooo delicious. Like others, I used taco seasoning and rotel for the added spice. My husband loved it. I had it on brown rice. He had it on tostitos, as the meat for tacos and on brown rice. This is going to be a regular item in our house. - 4/18/12

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  • O.K.
    2 of 3 people found this review helpful
    It needs some spicing up, a little cumin, chili powder, adobo, maybe a can of drained Rotel. - 2/1/10

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