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Crockpot Chicken Enchilada Bowls - Easy, Flavorful, and Family-Friendly

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5–2 pounds boneless, skinless chicken breasts or thighs
  • 1 (15-ounce) can red enchilada sauce (mild, medium, or hot)
  • 1 (14.5-ounce) can diced tomatoes with green chiles (like Rotel)
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lime juice (plus extra wedges for serving)
  • 2 cups cooked rice (white, brown, or cilantro-lime rice), for serving
  • 1 (15-ounce) can black beans, drained and rinsed (optional)
  • 1 cup frozen corn (optional)
  • Toppings: shredded cheddar or Monterey Jack, avocado, sour cream or Greek yogurt, chopped cilantro, sliced jalapeños, green onions, and hot sauce

Method
 

  1. Prep the slow cooker: Lightly grease the insert or use a liner for easier cleanup.
  2. Layer the base: Add the diced onion and minced garlic to the bottom. Pour in the enchilada sauce, diced tomatoes with green chiles, and chicken broth.
  3. Add the spices: Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper until the sauce is well combined.
  4. Nestle the chicken: Place chicken breasts or thighs into the sauce, turning to coat. They should be mostly submerged.
  5. Cook low and slow: Cover and cook on Low for 5–6 hours or on High for 2.5–3.5 hours, until the chicken is fork-tender.
  6. Add mix-ins (optional): During the last 30 minutes, stir in black beans and frozen corn. This warms them through without getting mushy.
  7. Shred the chicken: Transfer chicken to a cutting board and shred with two forks. Return the shredded chicken to the crockpot and stir to coat in the sauce.
  8. Brighten it up: Stir in the lime juice. Taste and adjust salt, pepper, or chili powder as needed.
  9. Assemble the bowls: Spoon rice into bowls. Top with the saucy chicken mixture, then add cheese, avocado, sour cream, cilantro, jalapeños, and a squeeze of lime.
  10. Serve: Add hot sauce if you like it spicy. The mixture should be saucy enough to soak into the rice while still holding its shape.