If you’re looking for a busy-weeknight dinner that practically makes itself, this chicken enchilada recipe slow cooker style is your new best friend. These Crockpot chicken enchilada tacos come together with just a few pantry staples in the morning and finish off in the oven for the perfect crunchy taco shell. They’re cozy, family-friendly, and the ultimate answer to “what’s for dinner?” when fall schedules get hectic.
Background & Story of Chicken Enchilada Slow Cooker Recipes
Fall is the busiest time of year in my house. Between school, practices, and after-school activities, there are nights I feel like I barely have 20 minutes to sit down with my kids. But I’ve learned that even 20 minutes together can mean everything — a chance to hear their ups and downs, laugh, and connect. Recipes like this crockpot chicken enchilada recipe save me: they’re simple to prep in the morning, flexible to make ahead, and still taste incredible the next day.
This was inspired by my Loaf Pan Chicken Shawarma Recipe and Buttermilk Chicken Tender Tacos Recipe, and pairs well with this Pico De Gallo recipe (I make ALL the time!).
Jump to:
- Background & Story of Chicken Enchilada Slow Cooker Recipes
- Ingredients for Crockpot Chicken with Enchilada Sauce
- How to Make Chicken Enchilada Crockpot Tacos (Summarized Steps)
- Substitutions for Chicken Enchilada Slow Cooker Recipes
- Variations on Crockpot Chicken Enchilada Tacos
- Equipment Needed for Crockpot Chicken Enchilada Recipe
- Storage for Crockpot Enchilada Chicken Tacos
- Top Tip for Chicken Enchilada Slow Cooker Recipes
- FAQs About Chicken Enchilada Crockpot Recipes
- Dinner Ideas
- Pairing
Ingredients for Crockpot Chicken with Enchilada Sauce
Here’s what you’ll need to make these chicken enchilada tacos in the crockpot:
- Chicken breasts
- Enchilada sauce
- Taco seasoning
- Chicken broth (or water + Better Than Bouillon)
- Tortillas
- Sautéed onions
- Shredded cheese
- Cooking spray (like avocado oil)
- Lettuce, tomatoes, salsa or taco sauce, pico de gallo, sour cream
See recipe card for quantities.
How to Make Chicken Enchilada Crockpot Tacos (Summarized Steps)
This chicken enchilada crockpot recipe comes together in four simple steps:
- Step 1: Add chicken, enchilada sauce, taco seasoning, and broth to the crockpot. Cook until chicken is tender, then shred. (Of course I didn't get a picture of the inside of the Slow Cooker! lol)
- Step 2: Assemble tacos on parchment-lined trays with chicken and toppings, then bake.
- Step 3: Add fresh toppings.
- Step 4: Enjoy!
Hint for Crispy Chicken Enchilada Tacos: Spraying the parchment paper with avocado oil spray before baking makes the outside of your tortillas perfectly golden and crunchy. Don’t skip this step!
Substitutions for Chicken Enchilada Slow Cooker Recipes
No need to stress if you’re missing an ingredient — here are easy swaps:
- Enchilada sauce → Salsa or taco sauce.
- Chicken broth → Water + bouillon cube.
- Cheese → Any melty cheese (Monterey Jack, mozzarella, or pepper jack for spice).
- Tortillas → Flour, corn, or even low-carb wraps.
Variations on Crockpot Chicken Enchilada Tacos
Want to mix it up? Try these spins on chicken enchilada slow cooker tacos:
- Use corn tortillas for a gluten-free option.
- Add black beans or corn to the shredded chicken mixture.
- Swap shredded beef or pork for chicken.
- Turn this into a chicken enchilada slow cooker casserole by layering tortillas, chicken, sauce, and cheese in a baking dish.
Equipment Needed for Crockpot Chicken Enchilada Recipe
You don’t need much for this chicken enchilada crockpot recipe:
- Crockpot or Instant Pot
- Baking trays
- Parchment paper
- Cooking spray
- Mixing bowls + forks
Storage for Crockpot Enchilada Chicken Tacos
These tacos keep beautifully! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep the shells crisp. The shredded chicken can also be frozen (before assembling tacos) for up to 3 months.
Top Tip for Chicken Enchilada Slow Cooker Recipes
Shred the chicken directly in the crockpot with a hand mixer — it’s faster and keeps all the juices in the meat.
FAQs About Chicken Enchilada Crockpot Recipes
Yes! Cook and shred the chicken the day before, then assemble tacos when you’re ready to bake.
Yes, just note that it may take longer to cook. Always check for doneness.
Baking them on parchment with a spray of oil ensures crisp, golden tortillas.
Dinner Ideas
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Crockpot Chicken Enchilada Tacos:
Crockpot Chicken Enchilada Tacos
Equipment
- Crockpot or Instant Pot
- Baking trays
- Parchment paper
- Cooking Spray
- Mixing bowls + forks
Ingredients
- 3-4 chicken breasts
- 1 can enchilada sauce
- 2 tablespoon taco seasoning
- 1 cup chicken broth or water + bouillon
- 12 tortillas
- 1 cup shredded cheese
- 1 onion diced and sautéed (optional)
- additional Toppings diced tomato, salsa, pico, sour cream
Instructions
- Add chicken, sauce, taco seasoning, and broth to crockpot. Cook on low 6–8 hrs (or high 3–4).
- Shred chicken.
- Line trays with parchment, spray with oil, and place tortillas flat.
- Add chicken, onions, and cheese to one side. Fold over.
- Bake 375°F for 10–12 minutes until golden.
- Add fresh toppings and serve hot.
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