If you're looking for a foolproof way to make chicken for enchiladas in crock pot, this easy recipe is just what you need! With only 2 ingredients, you'll get tender, flavorful shredded chicken that's perfect for rolling into corn tortillas or flour tortillas, layering into a slow cooker chicken enchilada casserole, or using in Mexican food favorites like burrito bowls and tacos.
This is one of my absolute favorite ways to make shredded chicken because it's so easy and requires zero prep. Using a jar of salsa takes care of all the flavors...you don't need to grab taco seasoning, tomatoes, or chop onions because it's all built into the salsa!
It's truly a no-brainer meal that everyone should have in their back pocket for those nights when you need something quick, flavorful, and hassle-free.
Looking for a way to use this salsa shredded chicken? You've got to try my high protein chicken enchiladas for your next fiesta night! They're packed with flavor, loaded with protein, and guaranteed to be a hit!
Jump to:
Why You'll Love This Recipe
- Two ingredients, big flavor: No chopping or extra prep, just place chicken breasts in the bottom of the slow cooker, pour over the salsa, and let it cook!
- Crock Pot convenience: Slow cooker recipes are amazing for a hands-off method that lets you focus on your day while dinner makes itself.
- Versatile & freezer-friendly: Use the shredded chicken for enchilada recipes, tacos, salads, or even on a baked potato.
Looking for more easy crockpot meals? Try my french onion chicken for you next weeknight dinner!
Ingredients
This enchilada shredded chicken keeps things ultra-simple while packing in the best flavor.
- Chicken breasts: These cook up juicy and shred easily, but you can swap in chicken thighs for even more tenderness.
- Jarred salsa: I used chipotle salsa to add a smoky, slightly spicy kick, but you can use mild salsa, salsa verde, or even fire-roasted tomato salsa depending on your preference.
See the recipe card for the full list of ingredients and measurements.
In the market for a crockpot? I've have had the simplest Crockpot for over 5 years and it's still going strong. This is the one I use and always recommend for easy, reliable slow cooker meals!
Substitutions & Variations
This recipe is so simple, but there are plenty of ways to customize it to fit your taste!
- Want it spicier? Use a hot salsa or stir in a can of green chilis for extra heat.
- Try fire-roasted salsa or add a teaspoon of smoked paprika or chili powder to add a smoky flavor.
- Stir in a scoop of sour cream or melted Monterey Jack cheese after shredding for a rich, creamy texture.
- No time to slow cook? Use rotisserie chicken and toss it with warmed salsa for a quick alternative.
How to Make Chicken for Enchiladas in Crock Pot
To make this recipe, just dump, cook, and shred!
Step 1: Place chicken breasts in the bottom of the slow cooker.
Step 2: Pour the salsa over the chicken, making sure each piece is well coated.
.
Step 3: Cook on low heat for 4-6 hours (or 3-4 hours on high heat) until the internal temperature reaches 165°F.
Step 4: Shred the chicken directly in the slow cooker and mix it with the sauce for extra delicious flavor!
Storage & Meal Prep
This recipe is perfect for meal prepping, making busy weeknights a breeze!
- Fridge: Store shredded chicken in an airtight container for up to 4 days. Add a splash of broth or extra salsa when reheating to keep it juicy.
- Freezer: Let the chicken cool completely before placing it in a sealed container or freezer-safe container. Freeze for up to 3 months.
- Reheat: Warm on medium heat on the stovetop, in the microwave, or even back in the slow cooker on low setting with a bit of extra salsa.
Meal Prep Tip: Portion shredded chicken into individual containers with black beans, bell pepper, and tortillas for grab-and-go lunches!
Tips for the Best Crockpot Enchilada Chicken
For the juiciest, most flavorful shredded chicken, keep these tips in mind:
- Even in a slow cooker, chicken can dry out if left too long. Stick to low heat for 4-6 hours for the best texture.
- Tender chicken is easiest to shred while it's still hot! Use two forks or a hand mixer for quick shredding.
- After shredding, mix the chicken back into the salsa and let it sit for at least 10 minutes to soak up all the flavor.
- This chicken is perfect for meal prep, so make extra and freeze for later!
FAQ
Yes! Cook on high pressure for 15 minutes, then do a quick release for a fast version of enchilada chicken.
It's perfect for crockpot chicken enchiladas, burritos, taco bowls, and even stuffed bell peppers.
Yes! Chicken thighs add even more delicious flavor and richness. They can handle high heat better than chicken breasts without drying out.
For the juiciest, most tender chicken, it's best to cook on low heat for 4-6 hours. Cooking on high heat for 3-4 hours works if you're short on time, but chicken tends to stay moister when cooked low and slow.
More Easy Dinners You'll Love!
Need more simple and delicious meal ideas? Try these:
Crockpot Shredded Enchilada Chicken
Ingredients
- 2 lb chicken breasts
- 1 jar salsa 16 oz
Instructions
- Place chicken breasts in the bottom of the slow cooker.
- Pour the salsa over the chicken, making sure each piece is well coated.
- Cook on low heat for 4-6 hours (or 3-4 hours on high heat) until the internal temperature reaches 165°F.
- Shred the chicken directly in the slow cooker and mix it with the sauce for extra delicious flavor.
Leave a Reply