Crock Pot Enchildada Chicken
The chilly fall days have me yearning to break out my crock pot. (Not that I need a reason, I LOVE my crock pot!) Crock pot cooking is a lifesaver for a busy mom! I love that I can take five minutes in the morning or during nap time and have a hot and tasty dinner ready for me later that night (and avoid the hassle of trying to cook during the afternoon “crazy hour.”)If you want to check out all of my other crock pot recipes, you can check out the Crock Pot Cooking section of Chasing Supermom’s Recipes!
There are tons of versions of this recipe going around the blogosphere, and I wanted to jump in and share my version with you….and it was a winner!! This is easily a Chasing Supermom Trifecta meal (Cheap, Easy, and The Kids Will Eat It!) All of us really loved this chicken, and I will definitely be adding this recipe to my collection!
One thing that is GREAT about this crock pot meal, is that you don’t have to get it ready first thing in the morning! You can have this meal ready in just 3-4 hours if you cook on your crock pot’s highest setting! I threw this together at lunch time, and it was perfectly coooked by 5:30 when we eat dinner.
Here is what you’ll need to make Crockpot Enchilada Chicken
Frozen chicken breasts (enough to feed your family – I used 3 or 4)
1 can cream of chicken soup
1 cup of your favorite salsa
1 can diced green chiles
If you wanted to stretch this meal a little further, and/or feed more people, you could also add…
1 can corn
1 can black beans (rinsed and drained)
1 small onion (diced)
1. Stir together all of your ingredients except the chicken. Pour half of the soup/salsa mixture into the crockpot.
2. Place your frozen chicken breasts into the crockpot. (*This is another reason why I LOVE this recipe….you don’t have to remember to get out chicken to thaw! It works just fine with the chicken breasts taken straight out of the freezer!)
3. Cover the chicken with the remaining soup/salsa mixture.
4. Adjust the cooking time to meet your needs for the day. Like I mentioned, this will cook just fine in 3-4 hours on the highest setting. If you are preparing it in the morning, choose your lowest setting, as chicken cooks much more quickly than a roast, and doesn’t need as much time.
5. About 10-15 minutes before you’re ready to serve, take two forks, and shred your chicken. Let the shredded chicken mix with the sauce.
We used the chicken several different ways, and loved all of them! We found that the chicken was awesome as a taco filling, and was also delicious on top of rice/beans and as a nacho topping. There are TONS of possibilities, and you can use this tasty enchilada chicken in lots of your favorite Mexican dishes.