Name: Slow Cooker Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6
Cuisine: Tex-Mex
Ingredients: 1.5 lbs. boneless, skinless chicken breast; 1 15-oz. can pinto beans, strained and rinsed; 2 cups minute brown rice; 1 large green pepper, chopped; 1 large yellow pepper, chopped; 1/2 large yellow onion, chopped; 1 tablespoon minced garlic; 3 cups enchilada sauce; 1/2 tablespoon Frank’s hot sauce (or apple cider vinegar); salt, to taste; 1 cup water

This Slow Cooker Chicken Enchilada Casserole will change your life! Throw everything in your slow cooker and in only 3 hours dinner is served.

Not only is this crockpot enchilada casserole recipe delicious the day you make it, but it makes killer leftovers just like our slow cooker honey garlic chicken.

Finished chicken enchilada casserole in the slow cooker

Slow Cooker x Enchiladas

Please tell me that your mouth is watering just looking at the photos of this slow cooker chicken enchilada casserole!

It’s true that we love quick and easy recipes here on Fit Foodie Finds. We also LOVE tex-mex recipes. So when we were brainstorming recipes to make in the slow cooker, we knew that we had to make a chicken enchilada casserole recipe.

For this, we used inspiration from our favorite Fit Foodie enchilada recipes to create the flavor profile of this recipe. In the past we have used a mixture of homemade and store-bought enchilada sauce in our recipes, check them out below!

Pouring enchilada sauce into a slow cooker

Easy Meal Prep!

Now, say hello to this Slow Cooker Chicken Enchilada recipe. Who doesn’t love the thought of throwing a bunch of your favorite ingredients into the slow cooker and letting someone (or something) else do the work?

This crock pot chicken enchilada casserole is delicious, easy to make, and you can really make it your own. It is a heck of a lot easier than most chicken enchilada recipes out there because..

We used minute brown rice instead of regular rice.
Homemade Enchilada sauce can be time-consuming, so we used our favorite Frontera Enchilada Sauce from a package because it’s made wit real ingredients and delicious (feel free to make homemade enchilada sauce if you would like).
The vegetables in this recipe are super basic. Peppers and onions. However, you are more than welcome to throw in your favorite veggies! More peppers or perhaps some mushrooms? The sky is the limit!

No matter what enchilada sauce you use or what vegetables you slice up, you can meal prep these chicken enchiladas for the whole week! They are seriously delicious reheated and so versatile.

Finished slow cooker enchilada casserole

What do I eat with my Slow Cooker Chicken Enchiladas?

The day you make this enchilada bake, I would serve it right out of the slow cooker and top it with some greek yogurt, lime juice, and cilantro. However, you can only eat so much casserole in one week. We’ve brainstormed some other ways you can eat this slow cooker chicken enchilada recipe!

Chicken Enchilada Nachos- On day two or three of meal prepping this enchilada bake, throw some tortilla chips onto a baking sheet and sprinkle your enchilada bake over the top. Sprinkle with cheese and bake at 350ºF for 15-20 minutes!

Chicken Enchilada Casserole Buddha Bowl- Warm up your casserole and serve it next to our pineapple coleslaw and some arugula or kale! Top it with a little cotija cheese and you’re golden!

Chicken Enchilada Casserole Burrito- Are you thinking what I’m thinking? Throw your chicken enchilada casserole into a big tortilla, throw in some cheese, perhaps add a splash of your favorite hot sauce and wrap up a couple burritos for the week!

Now hop to it and get everything in the slow cooker!

A bowl of slow cooker chicken enchilada casserole

Healthy Slow Cooker Recipes

Recipe