Slow Cooker Enchilada Chicken Recipe

Slow cooker enchilada chicken recipe, from our Inner Circle recipe selection.


180g brown onion, chopped
450g enchilada sauce or salsa
2 bell-peppers (any colour), chopped
1.2kg chicken breast, diced
400g tin pinto beans, rinsed and drained
300g brown basmati rice, rinsed and drained
700ml recently boiled water
1 tsp ground black pepper
1 tsp sea salt
2 tsps Frank’s hot sauce or Tabasco

Serves 6

Per Serving:
(serving suggestion not included)

477 calories
5g fat
50g carbs
58g protein

Cooking Instructions

PPlace all of the ingredients into a slow cooker dish.

Stir well, ensuring that the chicken and rice are completely covered by the sauce.

Cover and cook on high for 3-4 hours or low for 6-8 hours.

Add more water during cooking time if required.

Store any leftovers in an airtight container and refrigerate for up to 3 days, or freeze on same day.

Serving suggestions: Serve with soured cream, avocado, cheese and jalapeños.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.