(Serves 4 – for 2 to 3 meals)
Now that the school year is in full swing our evenings are packed with sports, homework, and activities; I’m all about easy meal prep. I love making recipes that do double (or triple!) duty; cook once and enjoy easy dinners for days.
This slow cooker chicken is one of my favorites because it’s so simple, flavorful, and incredibly versatile. It starts as a delicious base for tacos, transforms beautifully into enchiladas, then you could use the rest to make soup, quesadillas, or taco salads later in the week. You can easily adjust the spice level to your taste by using hot salsa, adding jalapeños, or tossing in a pinch of cayenne if you like a little heat.
Everything comes together with just a few minutes of prep, and the chicken freezes nicely for future meals. Whether you’re feeding a busy family or stocking your freezer for later, this recipe makes weeknight dinners so much simpler (and tastier!).
For the Chicken You Will Need:
- 3 pounds boneless, skinless chicken breast
- 1 onion
- 1 bell pepper, any color
- About ¾ cup salsa, any variety EXCEPT Pico de Gallo
- 3 tablespoons taco seasoning (or Mexican seasoning blend)
- Kosher salt and black pepper, if needed (see notes)
Instructions:
- Peel and chop the onion. Seed and chop the pepper. Add to the bottom of the slow cooker.
- Place the chicken breasts on top of the vegetables. Season with the taco seasoning and salt and pepper (if using).
- Spread the salsa on top of the chicken.
- Cook on low for 4-6 hours.
- Remove the chicken from the crock pot and shred using two forks or in the stand mixer using the paddle attachment.
- Before adding the chicken back to the slow cooker, strain the solids out and reserve. Pour the excess liquid into a measuring cup. Set liquid aside.
- Add the shredded chicken and vegetables back to the pot. Add some of the liquid to chicken and stir. Add a little at a time until the chicken mixture is slightly moist, but not overly wet.
- You can keep the chicken mixture on warm in the crockpot until it’s time for dinner.
NOTE – check the label of your seasoning blend, as some contain salt and some don’t. If your seasoning has salt, you may want to skip the added salt.
For the Tacos You Will Need:
- About 1 pound of the shredded chicken (recipe above)
- Tortillas, any variety
- Taco toppings – Lettuce, tomato, cilantro, avocado, guacamole, salsa, shredded cheese, sour cream, lime wedges, etc.
Instructions:
- Chop/dice any vegetable toppings you like. Lay out all the toppings on a large board.
- Warm the tortillas, if desired.
- Let everyone assemble their tacos as they like.
For the Enchiladas You Will Need:
- About 1 pound of the shredded chicken (recipe above)
- 8 6-8 inch tortillas, flour or corn (whichever you like)
- About 4 ounces of cream cheese, softened
- 16 ounces of enchilada sauce or green chili sauce – this one is our favorite and is so much better than any canned variety – Nanita’s Finest
- About ½ – ¾ cup freshly shredded Monterey Jack or cheddar cheese
- Desired toppings – chopped tomato, avocado, cilantro, sour cream, etc.
Instructions:
- Preheat oven to 375 degrees. Spray a 9 x 13” pan with nonstick cooking spray and spread a thin layer of sauce in the bottom of the pan. Set aside.
- Warm the chicken in the microwave slightly, if needed. This will reduce the overall bake time.
- Spread the tortillas out on the counter, spread about a tablespoon of the softened cream cheese onto each one.
- Place about 2 ounces of shredded chicken on each tortilla. Roll the tortillas and place, seam side down, in the prepared pan.
- Spread the remaining sauce over the top of the enchiladas. Sprinkle the shredded cheese over the top.
- Loosely cover the pan with aluminum foil and bake for about 25-30 minutes until the sauce is bubbling and the cheese is melted.
- Serve with your favorite toppings.
This chicken can be used in many other ways to make super simple lunches and dinners. Here are some more ideas:
- Chicken tortilla soup
- Chicken quesadillas
- Taco salads
- Mexican chicken pot pie
- Tostadas
- Spicy chicken mac and cheese
- Chicken taco pie
- Chicken and refried bean burritos
- Chicken chili rellenos casserole
- Nachos
