This slow cooker chicken recipe is a
twofer, threefer. I love getting two to three meals from one cooking session. First I’m saving time by using the slow cooker, and my easy crockpot recipes. Then you can craft away or get a jump on making homemade gifts.
Take the kids to lessons or whatever else is on your plate. Use today’s easy chicken recipe using the chicken by itself or in tacos. Then when you are done you can use the rest of the chicken for chicken enchiladas.
If you don’t know how to make enchiladas you can see the recipe at the end of the post for the steps. Today’s recipe is different from my two regular slow cooker tacos recipe or slow cooker tacos Every now and then you need to mix things up. Sammie is a big lover of enchiladas Verde but, I don’t always have time to prep the meat for the meal. That’s how I came up with this recipe for our Chicken Verde Enchiladas essentially getting three meals, out of one day of cooking.
Slow Cooker Chicken
Crockpot chicken recipe ingredients
6 large chicken breasts (or 8), 1 can fire-roasted tomatoes, 1 small can enchilada sauce, diced green chilies, 2 cups chicken broth, (optional) GAEA extra virgin olive oil,* onion, red pepper and garlic clove.
Spices are salt, pepper, and 2 tsp. oregano.
Of course a slow cooker/crockpot. I’m almost ready to update mine. I’ve had it for many years. I have been looking at some that you can braise the meat and then slow cook. You can see it below in my picks. It’s on my holiday wish list.
Slow Cooker Chicken Printable Recipe
Slow Cooker Chicken 3 Ways
- 6 large skinless boneless chicken breasts can make up to *8-9 in larger slow cookers.
- 1 can fire roasted tomatoes 14.5 ounces
- 1 small can enchilada sauce 10 ounce We like green sauce like Las Palmas
- 1 can of diced green chilies 4 ounce We like Ortega
- 2 cups chicken broth organic
- olive oil 2 tbsp.
- 1 onion peeled and chopped
- 1 red pepper seeded and chopped
- 1 garlic clove
- Spices are salt pepper and 2 tsp. oregano.
Add your olive oil to your slow cooker about 2 tbsp.
Next add your chicken breasts layer as needed.
Top with chopped onion, red pepper and garlic.
Add in your chicken broth, fire roasted tomatoes and half the can of diced green chilies.
Add your spices, dash of salt, about 1/2 tsp. pepper and 2 tsp. oregano.
Cook on high 4-6 hours until your chicken is fully cooked to temp.165 degrees and falls apart easily.
Seed your red pepper. Use a pepper type that your family will enjoy. Some are hotter than others. Optionally, you can leave it out. If you like less spicy use regular diced tomatoes.
If making enchiladas be sure to pick up Mexican Shredded 3 Cheese (or shred your own) and 1 large 28. ounce can of green or red sauce. Then follow directions from the link on this post, if you steps.
When the chicken is done shred the meat. Make tacos with it or serve chicken over Mexican rice garnished with shredded cheese.
With the other half of the chicken meat, shred it, and roll them into enchiladas in a dish. See this enchilada recipe for the steps. Just substitute veggies with the shredded chicken. Keep in the fridge until ready to bake and serve. When I cook slow cooker chicken I cook enough for 2-3 meals and use the broth leftover for making soup!
I tried using GAEA extra virgin olive oil *in my recipe. I love how it gave it that extra flavor, reminds me of recipes from Spain. I am using the broth to make a soup and adding black beans, corn and any left over chicken. (since there is only three of us at home)
I can’t wait to try GAEA drizzled on French bread. Or with the last of the seasons’ tomatoes and Mozzarella cheese. I really am enjoying using it in my recipes.
- GAEA is “cold-pressed” Olive Oil superior category olive oil, the fresh, green handpicked Koroneiki olives deliver extremely well-balanced oil with a unique pepper and almond taste.
- This is gourmet-quality olive oil that any cook would love to use and enjoy drizzling on foods.
I made this just before heading to NYC. I will share how it looks shredded when I get back. I love cooking it until the chicken is really tender. Always make sure your chicken is to temperature before serving.
With 6 large breasts, I had a dinner 1 night, 2 pans of chicken, and cheese enchiladas (1- 8×8, 1-11×13) and some chicken left for soup (I also use the broth from the slow cooking chicken for the soup). Depending on the size of your family adjust the recipe as needed. I hope you enjoy this as much as my family does.
Slow Cooker Chicken
What twofer slow cooker recipes do you make? I want to know!
Does your family enjoy slow cooker chicken?