Slow Cooker Chicken Enchilada Casserole

Slow Cooker Chicken Enchiladas will change your life! Throw everything in your slow cooker and in only 2 hours dinner is served. Not only is this recipe delicious the day you make it, but it makes killer leftovers! It is good reheated, added to your favorite buddha bowl, or thrown in a tortilla. Your options are endless!

Prep: 15 MinutesCook: 4 hoursTotal: 4 hours 15 minutes
Fat 5 Carbs 48 Protein 33
Yield 6 1x


  • 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


  1. Place all ingredients for the chicken enchilada casserole into your slow cooker. Mix well and make sure chicken and rice are submerged under all wet ingredients.
  2. Cover slow cooker and cook on high for 3-4 hours OR cook on low for 6-8 hours.
  3. When the chicken is fully cooked, remove chicken from the slow cooker and cut into small chunks. Place back into your slow cooker and mix.
  4. Serve with Greek yogurt, avocado, cheese, or any topping of your choice!

Tips & Notes

  • The spiciness of this dish depends on how spicy your enchilada sauce is.
  • We have only tested this recipe specifically with minute brown rice and no other grains.
  • Feel free to add 1/4 to 1/2 cup of water at the end for a saucier casserole.

Nutrition Facts

Serving Size: 1/6 Calories: 347 Sugar: 5 Sodium: 1339 Fat: 5 Carbohydrates: 48 Fiber: 9 Protein: 33
Author: Linley RichterCategory: DinnerMethod: Slow CookerCuisine: Tex-Mex

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