Crock Pot Enchilada Chicken Sliders Recipes
CROCK-POT ENCHILADA CHICKEN SLIDERS
Easy Crock-Pot enchilada chicken sliders with shredded chicken in a creamy enchilada sauce are made in the slow cooker and ready for dinner when you are
Provided by Dee
Categories Main
Time 3h5m
Number Of Ingredients 8
Steps:
- Spray Crock-Pot with non-stick cooking spray
- Add chicken breasts, and season with salt, pepper and onions
- Add with enchilada sauce and cream cheese
- Cover, and cook on high for 2 1/2 hours or until internal temperature is at least 165 degrees, according to meat thermometer
- Shred chicken, and top with shredded cheese
- Cover, and cook on low for 30 minutes or until cheese melts and you are ,ready to eat
- Add chicken to small slider buns, and top with sliced cheddar cheese, if desired
Nutrition Facts : ServingSize 1 ounce, Calories 81 kcal, Protein 9 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 32 mg, Sodium 351 mg
SUPER EASY SLOW COOKER CHICKEN ENCHILADA MEAT
This is our busy family's go-to recipe for delicious chicken meat that can be used to make enchiladas, tacos, burritos, nachos, even over rice and beans. So easy to prepare, and the enchilada sauce is to die for. I normally put this together at lunch and serve it after work. Use in your favorite Mexican recipes. Pork or beef can be substituted for the chicken.
Provided by Kari Shifflett
Categories World Cuisine Recipes Latin American Mexican
Time 8h15m
Yield 10
Number Of Ingredients 10
Steps:
- Blend chicken broth, tomatoes, chili powder, flour, garlic, cumin, oregano, salt, and cayenne pepper in a blender until smooth.
- Put chicken breast in bottom of a slow cooker; pour blended enchilada sauce over the chicken.
- Cook on Low 8 to 9 hours (or 4 to 6 hours on High). Shred the chicken with 2 large forks and stir into the sauce.
Nutrition Facts : Calories 92.9 calories, Carbohydrate 8.8 g, Cholesterol 23.4 mg, Fat 1.8 g, Fiber 2.1 g, Protein 10.4 g, SaturatedFat 0.4 g, Sodium 359.1 mg, Sugar 1.3 g
SLOW COOKER SHREDDED CHICKEN SLIDERS RECIPE BY TASTY
Here's what you need: onion, boneless, skinless chicken breasts, seasoned salt, pepper, dried oregano, dijon mustard, honey, garlic, slider buns
Provided by Camille Bergerson
Categories Dinner
Yield 10 servings
Number Of Ingredients 9
Steps:
- Add all ingredients to a slow cooker and stir until chicken and onions are coated with seasonings.
- Cook on high for 3-4 hours, or until chicken is cooked and shreddable.
- With a set of tongs or two forks, shred the chicken and stir into the juices.
- Distribute evenly between slider buns.
- Enjoy!
Nutrition Facts : Calories 246 calories, Carbohydrate 35 grams, Fat 3 grams, Fiber 1 gram, Protein 18 grams, Sugar 15 grams
CROCK POT CHICKEN ENCHILADAS
Very easy to make, just put in the crock and let it simmer all day. It's almost a weekly meal around here.
Provided by wonderwoman823
Categories Chicken Breast
Time 4h45m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- 1. Start up crock pot, put just 1/4 of a can of enchilada sauce in the pot.
- 2. Put chicken in, and pour the rest of the first can or enchilada sauce in the pot.
- 3. Let cook on Low for 7-8 hours or High for 3-4 hours. 1 hour before you want to assemble the enchiladas, take chicken out and shred it.
- 4. Put chicken back in crock with enchilada sauce and let simmer for about 30-60 minutes. (You don't have to do this, but it makes the chicken more flavorful because you are getting the sauce all over the chicken).
- 5. Pre-heat oven to 350. Pull out a 9X13 pan to put the enchildadas inches Pour enchilada sauce, just enough to coat the bottom of the pan.
- 6. Start assembling the enchiladas by scooping up some chicken and putting in the tortillas, topped with cheese.
- 7. Roll the filled tortillas and put in to the 9X13. Keeping doing this until the chicken is all gone or the pan is filled. ( I squish a lot of enchiladas in one pan).
- 8. Pour remaining enchilada sauce on top and top with remaining cheese.
- 9. Put in to preheated oven for 20 minutes. Just enough to warm all the way through.
Nutrition Facts : Calories 243.5, Fat 11.5, SaturatedFat 4.5, Cholesterol 31, Sodium 1070.6, Carbohydrate 21.8, Fiber 1.6, Sugar 1.6, Protein 12.6
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