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Easiest-Ever Slow Cooker Chicken Enchiladas

When my dear friend Julia a.k.a. @ask_mamamoe from shared with me how much her family enjoyed this recipe and how EASY it was to prepare, I got it into my head hat I just HAD to try it. I prepared it for dinner tonight for the first time and it was SO EASY that I just HAD to get to the computer and share it as a blog post ASAP!!!!



  • 4-5 boneless, skinless chicken breasts
  • jar of salsa (500-650 ml)

‘Trimmings’ (to serve with):

  • your favourite tortillas ( corn, flour, whole wheat, any size…you decide!)
  • corn niblets
  • black beans
  • guacamole
  • shredded cheese ( in our case we used vegan cheese as it is not kosher to combine milk and meat together)


  • Place chicken breasts into slow cooker
  • Pour salsa over the chicken
  • Cook on high for 4 hours (or low for 8 hours)
  • When cooked, shred / pull apart using two forks
  • Stir the shredded chicken into the sauce
  • Serve with the ‘trimmings’ of your choice ( suggestions above)
  • Can be enjoyed served over rice with trimmings (toppings) or rolled into a tortilla with trimmings to form an enchilada
  • Another idea:
    • Fill tortillas as desired
    • Roll into enchiladas
    • Top with cheese and bake until melted



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