Crock Pot Chicken Enchilada Bowl
Crock Pot Chicken Enchilada Bowl
Ingredients
For the Chicken Enchilada Bowl
- 1 teaspoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 onion, diced
- 2 cans red enchilada sauce, (10 ounce each)
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt, or to taste
- 2 cloves garlic, minced
- 1/4 cup plain Greek yogurt
- 6 corn tortillas, cut into 1-inch strips
- 1 can black beans, drained and rinsed
- 1 cup shredded Mexican blend cheese
For Serving (Optional)
- 1 avocado, sliced
- 1/4 cup sour cream, or additional plain Greek yogurt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Add the olive oil to the bottom of a 6-quart or larger crock pot.
⏱️ 1 min
- 2
Place the boneless, skinless chicken breasts into the crock pot.
⏱️ 1 min
- 3
Add the diced onion, red enchilada sauce, ground cumin, kosher salt, minced garlic, and plain Greek yogurt to the crock pot, pouring them over the chicken.
⏱️ 2 min
- 4
Stir all the ingredients together thoroughly, ensuring the chicken is well coated.
⏱️ 1 min
- 5
Cover the crock pot and cook on low for 6 to 7 hours, or until the chicken is tender and easily shredded.
⏱️ 360 min
- 6
Once cooked, use two forks to shred the chicken directly in the crock pot, mixing it into the sauce.
⏱️ 5 min
- 7
Approximately 30 minutes before serving, add the cut corn tortilla strips and the drained and rinsed black beans to the crock pot. Stir to combine them with the chicken and sauce.
⏱️ 2 min
- 8
Sprinkle the shredded Mexican blend cheese evenly over the top of the mixture in the crock pot.
⏱️ 1 min
- 9
Cover the crock pot again and continue to cook on low for an additional 30 minutes, allowing the cheese to melt and the tortillas to soften slightly.
⏱️ 30 min
- 10
Serve the chicken enchilada bowl hot, optionally topped with sliced avocado, a dollop of sour cream or additional Greek yogurt, and a sprinkle of freshly ground black pepper.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crock Pot Chicken Enchilada Bowl
Ingredients
For the Chicken Enchilada Bowl
- 1 teaspoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 onion, diced
- 2 cans red enchilada sauce, (10 ounce each)
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt, or to taste
- 2 cloves garlic, minced
- 1/4 cup plain Greek yogurt
- 6 corn tortillas, cut into 1-inch strips
- 1 can black beans, drained and rinsed
- 1 cup shredded Mexican blend cheese
For Serving (Optional)
- 1 avocado, sliced
- 1/4 cup sour cream, or additional plain Greek yogurt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Add the olive oil to the bottom of a 6-quart or larger crock pot.
⏱️ 1 min - 2
Place the boneless, skinless chicken breasts into the crock pot.
⏱️ 1 min - 3
Add the diced onion, red enchilada sauce, ground cumin, kosher salt, minced garlic, and plain Greek yogurt to the crock pot, pouring them over the chicken.
⏱️ 2 min - 4
Stir all the ingredients together thoroughly, ensuring the chicken is well coated.
⏱️ 1 min - 5
Cover the crock pot and cook on low for 6 to 7 hours, or until the chicken is tender and easily shredded.
⏱️ 360 min - 6
Once cooked, use two forks to shred the chicken directly in the crock pot, mixing it into the sauce.
⏱️ 5 min - 7
Approximately 30 minutes before serving, add the cut corn tortilla strips and the drained and rinsed black beans to the crock pot. Stir to combine them with the chicken and sauce.
⏱️ 2 min - 8
Sprinkle the shredded Mexican blend cheese evenly over the top of the mixture in the crock pot.
⏱️ 1 min - 9
Cover the crock pot again and continue to cook on low for an additional 30 minutes, allowing the cheese to melt and the tortillas to soften slightly.
⏱️ 30 min - 10
Serve the chicken enchilada bowl hot, optionally topped with sliced avocado, a dollop of sour cream or additional Greek yogurt, and a sprinkle of freshly ground black pepper.
⏱️ 2 min