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Creamy Enchilada Chicken

A creamy, slow cooker chicken recipe made with green enchilada sauce, cream cheese, and simple seasonings. Perfect for tacos, pasta, rice bowls, or easy weeknight dinners.
Prep Time15 minutes
Active Time6 hours
Total Time6 hours 15 minutes
Course: Main Course
Cuisine: Mexican
Keyword: crock pot, easy dinner, set-it-and-forget-it
Yield: 6
Calories: 328kcal
Author: Sweet Ordeal

Equipment

  • 1 Slow Cooker

Materials

  • 28 oz. can green enchilada sauce
  • 3 boneless/skinless chicken breasts
  • 1 tsp. each cumin, oregano, salt and pepper
  • 8 oz. cream cheese, roughly cubed
  • 1 bell pepper (any color), chopped
  • 1 small onion, chopped
  • 1 cup Mexican cheese, shredded

Instructions

  • Pour enchilada sauce into slow cooker. Season both sides of chicken with cumin, oregano, salt, and pepper. Place chicken in sauce and flip over to evenly coat.
  • Add cream cheese, bell pepper, and onion. Cover and cook on LOW for 6 hours, or on HIGH for 3-4 hours. Once done, shred chicken and stir in cheese.
  • Serve plain, as tacos with your favorite toppings, over rice, or add your favorite cooked pasta. Enjoy!

Nutrition

Calories: 328kcal | Carbohydrates: 16g | Protein: 21g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 92mg | Sodium: 1447mg | Potassium: 341mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1614IU | Vitamin C: 20mg | Calcium: 175mg | Iron: 2mg