Slow Cooker Chicken Enchiladas
If you’re after a flavour-packed, one-pot dinner that takes minimal effort, Slow Cooker Chicken Enchiladas is a must-try. It delivers all the bold, Mexican-inspired flavours of traditional enchiladas without the rolling, baking, or hovering over the oven. Just throw everything into your slow cooker and let it do the hard work while you get on with your day.
Serves
4-6
Prep time
15 minutes
Cooking time
300 minutes
Helpful Tips
Storage
Leftovers keep well for up to 3 days in the fridge, perfect for lunches or a second round of dinner!
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Substitutions
Serving Suggestions
Top with:
- A dollop of sour cream
- Sliced or smashed avocado
- Fresh coriander (cilantro)
- Jalapeño slices for extra heat
- A squeeze of fresh lime juice
Serve with:
- Steamed white or brown rice to make it even more filling
- Corn chips for scooping
Helpful Tips
Storage
Leftovers keep well for up to 3 days in the fridge, perfect for lunches or a second round of dinner!
Substitutions
Serving Suggestions
Top with:
- A dollop of sour cream
- Sliced or smashed avocado
- Fresh coriander (cilantro)
- Jalapeño slices for extra heat
- A squeeze of fresh lime juice
Serve with:
- Steamed white or brown rice to make it even more filling
- Corn chips for scooping
Ingredients
For the slow cooker:
- 1 kg chicken thigh (boneless & skinless)
- 700 g passata
- 1 cup salsa (your favourite store-bought or homemade)
- 400 g canned black beans, drained and rinsed
- 400 g corn kernels (fresh or canned; drain if using canned)
- 1 small red capsicum, sliced into thin strips
- 1 small green capsicum, sliced into thin strips
- 1 small red onion, thinly sliced
- 200 g cherry tomatoes, halved or quartered
- 3 tablespoons Mexican spice blend (see notes)
- Sea salt & cracked black pepper, to taste
- 6 tortillas, cut into thick strips
- 1–2 cups tasty cheese, grated
For the spice mix:
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp ground coriander
- ½ tsp chilli powder (adjust to taste)
Directions
- In the slow cooker, add the chicken thighs, passata, salsa, black beans, corn, capsicum, onion, cherry tomatoes, and Mexican spice blend. Season generously with salt and pepper. Stir gently to combine, ensuring the chicken is well coated.
- Cover and cook on high for 4–5 hours or low for 6–7 hours, until the chicken is tender and easy to shred.
- Use two forks to shred the chicken directly in the slow cooker, then stir it back through the sauce.
- Stir in the sliced tortillas and half the grated cheese. Gently fold to coat everything in the sauce.
- Sprinkle the remaining cheese evenly over the top. Cover and cook for another 10–15 minutes, or until the cheese is melted and bubbling.
- Scoop into bowls and serve with optional toppings like avocado, coriander, sour cream, or a squeeze of lime.
Ingredients
For the slow cooker:
- 1 kg chicken thigh (boneless & skinless)
- 700 g passata
- 1 cup salsa (your favourite store-bought or homemade)
- 400 g canned black beans, drained and rinsed
- 400 g corn kernels (fresh or canned; drain if using canned)
- 1 small red capsicum, sliced into thin strips
- 1 small green capsicum, sliced into thin strips
- 1 small red onion, thinly sliced
- 200 g cherry tomatoes, halved or quartered
- 3 tablespoons Mexican spice blend (see notes)
- Sea salt & cracked black pepper, to taste
- 6 tortillas, cut into thick strips
- 1–2 cups tasty cheese, grated
For the spice mix:
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp ground coriander
- ½ tsp chilli powder (adjust to taste)
Directions
- In the slow cooker, add the chicken thighs, passata, salsa, black beans, corn, capsicum, onion, cherry tomatoes, and Mexican spice blend. Season generously with salt and pepper. Stir gently to combine, ensuring the chicken is well coated.
- Cover and cook on high for 4–5 hours or low for 6–7 hours, until the chicken is tender and easy to shred.
- Use two forks to shred the chicken directly in the slow cooker, then stir it back through the sauce.
- Stir in the sliced tortillas and half the grated cheese. Gently fold to coat everything in the sauce.
- Sprinkle the remaining cheese evenly over the top. Cover and cook for another 10–15 minutes, or until the cheese is melted and bubbling.
- Scoop into bowls and serve with optional toppings like avocado, coriander, sour cream, or a squeeze of lime.
Watch How to Make It
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Dinner
Weeknight dinners
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Mexican