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Slow Cooker Chicken Enchiladas

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Today’s recipe makes it possible to make chicken enchiladas in a slow cooker. It is similar to recipes for skillet enchiladas that I have shared before. However, no need for cooked meat, the meat gets cooked in the slow cooker.

My family absolutely loved this and I really loved how simple it was to make. My family isn’t big on olives but I LOVE them. So I just used them as a topping instead. Finish it off with a dollop of sour cream and you are set.

Slow Cooker Chicken Enchiladas

Real Mom Kitchen

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  • 1.5 lbs boneless skinless raw chicken breasts about 3 chicken breasts
  • 1 28 oz can red enchilada sauce (I used mild)
  • 12 corn tortillas
  • 3 cups grated cheddar cheese divided
  • 1 3.8 oz can sliced black olives, divided
  • sour cream optional


  • In your slow cooker, place chicken on the bottom and cover with enchilada sauce. Cook on HIGH for 4 hours or LOW for 8 hours.
  • Next, shred the chicken right in the slow cooker. Cut the tortillas in to 1 inch strips and mix in with the chicken along with 1 cup of cheese and half the olives.
  • Spread mixture evenly in the slow cooker. Top with the remaining cheese followed by the remaining olives.
  • Cover and cook on low for about 40 - 60 minutes longer. Serve and top each serving with a dollop of sour cream if desired. Serves 4-6.
Tried this recipe?Let us know how it was!

Recipe adapted from The Magical Slow Cooker.

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