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Slow Cooker Enchilada Tacos

Slow Cooker Enchilada Tacos

You need only a handful of ingredients to make these easy Slow Cooker Enchilada Tacos – making this the perfect dinner for busy nights!

You need only a handful of ingredients to make these easy Slow Cooker Enchilada Tacos - making this the perfect dinner for busy nights!

We’re taco fanatics at my house.  We make ’em nearly once a week, or at least some variation {sometimes we’ll get really crazy and make a taco salad 😉 }.  My usual slow cooker method is for these two-ingredient chicken tacos, but since I had some leftover enchilada sauce hanging out in the fridge, I decided to change things up a bit.

I love quick, easy and delicious dinners that involve very little work on my part.

You need only a handful of ingredients to make these easy Slow Cooker Enchilada Tacos - making this the perfect dinner for busy nights!

We like to top ours with queso fresco, some pico de gallo, a bit of fresh cilantro, and a drizzle of sour cream mixed with a bit of lime juice and taco seasoning – but feel free to experiment with your favorite flavors!

Slow Cooker Enchilada Tacos
 
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Ingredients
  • 2 pounds chicken breasts
  • 1 can enchilada sauce (I used homemade)
  • 3 tablespoons taco seasoning
  • for serving: top with queso fresco or your favorite cheese, diced onions, pico de gallo, salsa, sour cream, and/or cilantro
Method
  1. Mix enchilada sauce and taco seasoning in the slow cooker. Place chicken breasts on top; cover and cook on low for 4 to 6 hours. Alternatively, you may cook on high for 2 to 3 hours.
  2. Shred chicken with two forks and serve on tortillas. Garnish as desired.
Nutrition Information
Serving size: serves 6-8

16 Comments

  1. Ellie
    Ellie on January 17, 2014 at 8:16 am

    These look amazing! I have a question about the slow cooker levels. Should this be cooked on Low for 4-6 hours, instead of on High for 4-6 hours? Thanks for the recipe. This will be dinner next week!
    Ellie recently posted..Cappuccino Cookies with White ChocolateMy Profile

    Reply
    • Ashley
      Ashley on January 17, 2014 at 11:51 am

      You are correct, Ellie. So sorry for the goof. I’ll get the instructions fixed!

      Reply
  3. julianne
    julianne on January 17, 2014 at 9:38 am

    your directions say “cook on high for 4 to 6 hours. Alternatively, you may cook on high for 2 to 3 hours. ”

    do you mean to cook on LOW for 4-6 hours? just want to clarify! can’t wait to try this!

    Reply
    • Ashley
      Ashley on January 17, 2014 at 11:49 am

      Thank you for catching that! YES — low for 4 to 6 hours or high for 2 to 3 hours.

      Reply
  4. Cheryl Newton
    Cheryl Newton on January 17, 2014 at 9:38 pm

    Hi, Ashley. Thanks for this recipe. Looks yummy, and slow-cooker taco meat is my go-to easy dinner. I have a question, though: if I were going to use canned enchilada sauce, would I use a small (10 oz.) can or a big one (28 oz.)? Thanks again. Can’t wait to try this.

    Reply
    • Ashley
      Ashley on January 17, 2014 at 11:02 pm

      Hi Cheryl! A 10-ounce can will work.

      Reply
  6. Martha
    Martha on January 20, 2014 at 5:48 pm

    This looks so easy and delicious! I’ve bookmarked the recipe to try very soon! I am about 1/3 of the way through a yearlong project to cook and post Weight Watchers friendly recipes on my blog everyday and am always looking for inspiration 🙂
    Martha recently posted..Leftovers for Breakfast Slow Cooker CasseroleMy Profile

    Reply
  8. Jennifer @ Crockpot Gourmet
    Jennifer @ Crockpot Gourmet on November 13, 2014 at 9:17 am

    What a great idea for mixing up taco night a bit! I love how easy these are and they look delicious!

    Reply
  9. Valerie
    Valerie on March 4, 2017 at 10:04 am

    How many servings for this recipe?

    Reply
    • Ashley
      Ashley on March 5, 2017 at 2:22 pm

      It should serve 6-8, depending on how full you fill your tacos. 🙂

      Reply

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