Slow Cooker Enchilada Chicken {Keto}
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 8 hours in slow cooker
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This Slow Cooker Enchilada Chicken is so versatile! It is packed with flavor and can be served over greens for a fantastic taco salad. Enjoy!

Ingredients for Single Meal

  • 4 - small boneless chicken breasts
  • 1 - 12 oz. can(s) enchilada sauce
  • 1 - cup(s) red salsa
  • 1 - packet(s) taco seasoning
  • 1 - Salt and pepper
  • Garnish: - guacamole**
  • Side: - cauliflower rice**
  • Side: - veggies**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Place the chicken breasts in the slow cooker. Pour the salsa, red enchilada sauce, and taco seasoning over the top. Cook on low for 8 hours.
  2. Once finished cooking, shred the chicken into the sauce. Season with salt and pepper to taste.
  3. Prepare cauliflower rice.
  4. Prepare veggies.
  5. Serve Slow Cooker Enchilada Chicken with guacamole and veggies.

Freezeasy Meal Prep Directions

    To each gallon-size plastic freezer baggie, add the following ingredients:

    • 4 small boneless chicken breasts
    • 1 - 12 oz. can red enchilada sauce
    • 1 cup red salsa
    • 1 packet taco seasoning
    • Salt and pepper

    Remove as much air as possible and seal. Add label to baggie and freeze.

    Freeze & Thaw Instructions

    Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before adding contents of bag to the slow cooker. Slow cook as directed.

    Dairy-Free Modifications

    Recipe is dairy-free when served with dairy-free sides.

    Printable Label Recipe Title

    Slow Cooker Enchilada Chicken {Keto}

    Printable Label Instructions

    Thaw, add contents of bag to slow cooker. Cook on low for 8 hours. Once cooked, shred and serve over cauliflower rice.
    Serve with veggies.

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