Go Back
–+ servings
Shredded crock pot chicken for enchiladas in a slow cooker, ready to serve.

Crockpot Shredded Enchilada Chicken

Jessie Winstead
This chicken for enchiladas in crock pot recipe is a simple, two-ingredient meal that delivers tender, flavorful shredded chicken perfect for enchiladas, tacos, and more!
No ratings yet
Print Recipe Pin Recipe Save
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Course dinner
Cuisine American
Servings 6
Calories 172 kcal

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.

Nutrition

Calories: 172kcalCarbohydrates: 0.01gProtein: 32gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 97mgSodium: 176mgPotassium: 560mgFiber: 0.003gSugar: 0.01gVitamin A: 46IUVitamin C: 2mgCalcium: 8mgIron: 1mg
Keyword Chicken for enchiladas in crock pot
Tried this recipe?Let us know how it was!