Slow Cooker Enchilada Chicken Tacos
Enchilada chicken tacos are made in the slow cooker (or crock pot) and only require 5 ingredients! Chicken breasts, red and green enchilada sauce, taco seasoning, and green chilies. The shredded enchilada chicken is so tender and tastes like enchiladas. It makes the perfect filling for tacos, soft tacos, burritos, enchiladas, or a taco rice bowl!
Servings 6 cups shredded chicken
- 4 boneless, skinless chicken breats
- 1 can (10 oz) mild red enchilada sauce
- 1 can (10 oz) green enchilada sauce
- 1 can (4.5 oz) diced green chilies
- 1 packet taco seasoning
Spray the inside of the slow cooker with cooking spray.
Place the chicken breasts inside the liner of the slow cooker. Add the remaining ingredients and give it a little stir to make sure the chicken is coated and there is sauce underneath the chicken.
Cook on low for 7-8 hours OR on high for 4-5 hours. When cook time is done, shred chicken with two forks. Scoop shredded chicken into a serving bowl with a slotted spoon to remove excess liquid.
** If you prefer a smooth texture (like me!) place the enchilada sauces, green chilies, and taco seasoning into a blender. Blend until smooth and then pour over the chicken in the slow cooker **
Serve with crunchy corn shells, flour tortillas for soft tacos and all your favorite taco toppings.
Serve with corn taco shells, flour tortillas for soft tacos, make a burrito, nachos, use for inside enchiladas, turn it into a taco rice bowl, and you can even use the leftovers in any recipe that calls for shredded chicken.
I use a packet of mild taco seasoning.