6-Ingredient Slow Cooker Enchilada Chicken

6-Ingredient Slow Cooker Enchilada Chicken

from realfoodwholelife.com
245 min

This easy recipe for shredded chicken for enchiladas is totally simple, completely delicious and the perfect weeknight crockpot recipe. Plus this chicken recipe is gluten-free and dairy-free, Paleo and Whole30 compliant too!

Ingredients

  • 2 medium onions (thinly sliced)
  • 1 (28-ounce) can tomato sauce
  • 1/2 to 1 teaspoon kosher salt
  • 2 teaspoons cumin
  • 1 teaspoon mild chili powder
  • 1 teaspoon garlic powder
  • 2 pounds boneless skinless chicken breasts (or thighs)
  • Juice of 1 lime
  • Fresh Tomato Salsa
  • Easy Guacamole
  • Hot sauce

Directions

  1. 1

    Add the sliced onions, tomato sauce, salt, cumin, chili powder, and garlic powder to a 6-quart slow cooker, stirring to combine.

  2. 2

    Nestle the chicken into the slow cooker, making sure it is well covered by the tomato mixture.

  3. 3

    Cook on high for 3-4 hours or low for 6-7, until the sauce has thickened, the onions are soft, and the chicken is falling apart.

  4. 4

    Remove the chicken and shred with two forks. Add the shredded chicken back to the slow cooker, stirring to combine.

  5. 5

    Add the lime juice and additional salt if desired. Serve warm, adding hot sauce to taste. Serve as is, tucked into warmed tortillas, or as a filling for chicken enchiladas or chicken enchilada skillet.