The pot lid rattles and you know dinner is almost ready. That sound kinda fills the air with this cozy feeling like, yeah, something good9s about to happen. You spot some steam sneaking out from under the seal and you remember the day9s worries just melting away.
The smells start teasing you, all cumin, chili powder, and a hint of garlic. Your stomach growls, can9t help it. It9s funny how just a simple sound like a lid rattling on your cooker can build this kinda excitement.
You feel that you wanna hurry but gotta wait for the pressure build to do its thing. You recall how last time the chicken came out all tender and juicy, just the way you like it. Soon enough it9ll be your turn to pull that shredded chicken off with a fork and dive in.
Why This Recipe Works Every Single Time
- You9re gonna love how the slow cooker lets flavors mingle over hours, making it all rich and hearty.
- The chicken gets a tender pull so good, it practically falls apart when you touch it.
- The spices like cumin and chili powder mix just right, bringing some dang nice warmth.
- The steam seals in moisture thanks to your sealing ring doing its job tight.
- The beans and corn add a sweet and soft texture contrast that just works real good.
- The quick release step means you don9t overcook and keep that juicy vibe going.
- The natural release lets the pressure drop slow, keeping everything tender and juicy.
Your Simple Ingredient Checklist
- 1 ½ pounds chicken breasts, boneless. You want 'em fresh or thawed out real good.
- 1 teaspoon cumin. Brings that warm earthiness you can9t stop sniffing.
- 1 teaspoon chili powder. It bumps up the flavor without being too spicy.
- 1 teaspoon oregano. Adds this herby brightness to everything.
- 1 teaspoon red pepper flakes, if you like a little heat that sneaks up slow.
- 1 yellow onion, sliced thin so it cooks down nice and sweet.
- 1 red bell pepper, chopped. Gives you some color and crunch.
- 4 cloves garlic, diced fine. Garlic just makes everything taste like home.
- 1 15-ounce can black beans, drained. Adds some protein and texture punch.
- 1 15.25-ounce can sweet corn, drained. Sweet little bursts that pop in your mouth.
Bonus stuff that makes it extra tasty if you wanna get fancy: 2 cans (10 ounces each) of red enchilada sauce for that saucy goodness. A lime for juicing over at the end to brighten the flavors. Corn tortillas to soak up all that saucy chicken goodness. Mexican cheese blend shredded, to sprinkle on top and melt low and slow.
The Exact Process From Start to Finish
- First off, place those chicken breasts right in the bottom of your slow cooker. No frills, just straight in there.
- Next you sprinkle the cumin, chili powder, oregano, and red pepper flakes all over that chicken. You gotta get those spices in there good.
- Then toss your sliced onion, chopped red bell pepper, and diced garlic right on top of the spiced chicken. That layers flavors real good.
- Pour in the drained black beans and sweet corn over everything. They kinda hang out on top but mixin9 happens later.
- Put the lid on tight and cook on low for around 6 to 7 hours or high for 3 to 4. You want the chicken fully cooked and tender so it9s easy to shred.
- When time9s up, you lift the lid, careful, and shred that chicken right there using two forks. The tender pull is dang satisfying.
- Stir the shredded chicken back into all those veggies and seasonings. Spoon this yum mix into tortillas or over rice. Top it off with cheese, sour cream, or cilantro if you9re feeling fancy.
Easy Tweaks That Make Life Simple
- If you9re kinda short on time, cook it on high for 3 hours. Still tastes awesome, just less wait.
- Swap chicken breasts with thighs for a richer, fattier kind of juicy that some folks swear by.
- Use store-bought rotisserie chicken shredded if you really wanna skip cooking. Toss it in towards the end just to mingle flavors.
- Don9t have fresh veggies on hand? Frozen bell pepper and onion works ok, just toss 'em in frozen.
When You Finally Get to Eat
You grab a warm tortilla stuffed with that saucy chicken delight, cheese melting over the sides. The first bite is juicy and comforting. That tender pull chicken just melts in your mouth.
The spices kinda creep up after a few seconds, a nice low heat that keeps you coming back for more. The corn pops sweet and the beans add this nice soft chew.
Topped with a dollop of sour cream or a sprinkle of cilantro, it feels like a full-on celebration for your taste buds. You remember why this kinda meal hits the spot every time.
Smart Storage That Actually Works
- Cool your leftover enchilada filling down at room temp but not more than 2 hours out.
- Store it airtight in a container in the fridge. It keeps well up to 3 days, just reheat gently so it doesn9t dry out.
- If freezing, portion into freezer-safe bags or containers. It lasts about 2 months. Thaw overnight in the fridge before reheating.
- Reheat using the quick release method when using a pressure cooker again. Add a splash of water or broth to keep moist and warm through.
Your Most Asked Questions Answered
- Q: Can I use a pressure cooker instead of slow cooker?
A: Yeah, but you gotta watch the timing. Usually about 15-20 minutes under pressure build is enough for that tender pull. Use natural release for best results. - Q: What if I want it spicier?
A: Easy, just add extra red pepper flakes or a diced jalapeo when you toss in the veggies. - Q: Can I make this ahead of time?
A: Definitely, prep everything except cheese and toppings then cook later or even freeze raw ingredients in the cooker pot and thaw before heating. - Q: What9s the best way to shred chicken easily?
A: When you lift the lid after cooking, use two forks to pull the chicken apart gently. It should bite easily if tender pull is right. - Q: Can I use flour tortillas instead?
A: You can but corn tortillas soak up sauce better and hold up nice under pressure cooker steam. - Q: How do I keep the cheese from getting rubbery?
A: Add cheese just when serving, spreading it over hot enchiladas so it melts gently.
Slow Cooker Chicken Enchiladas That Will Wow Your Taste Buds
Equipment
- 1 Slow Cooker 7-Quart
Ingredients
Main Ingredients
- 1 ½ lb Chicken breasts boneless
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Oregano
- 1 teaspoon Red pepper flakes optional for heat
- 1 Yellow onion sliced thin
- 1 Red bell pepper chopped
- 4 cloves Garlic diced fine
- 15 oz Black beans canned, drained
- 15.25 oz Sweet corn canned, drained
- 2 cans Red enchilada sauce 10 oz each
- 1 Lime juiced
- 10 Corn tortillas
- 1 cup Mexican cheese blend shredded
Instructions
Instructions
- Place chicken breasts in the bottom of the slow cooker.
- Sprinkle cumin, chili powder, oregano, and red pepper flakes over chicken.
- Add sliced onion, red bell pepper, and diced garlic over the spiced chicken.
- Pour in black beans and sweet corn, then top with one 10 oz can of enchilada sauce.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Shred the chicken using two forks. Stir in lime juice and mix everything together.
- Scoop mixture into tortillas, roll, place in a casserole dish, pour remaining enchilada sauce on top, and sprinkle with cheese. Broil 2-3 minutes until melted. Serve with optional toppings.
