CRAZY EASY CHICKEN CASSEROLE

Imagine coming home after a long day to the aroma of cheesy, savory goodness wafting through the air. Forget complicated dinners and mountains of dishes, because this Easy Slow Cooker Chicken Enchilada Casserole is about to become your weeknight hero. With minimal effort and maximum flavor, this recipe promises a comforting, crowd-pleasing meal that practically cooks itself. Let’s get started on creating this simple masterpiece!

Gathering Your Fiesta-Worthy Ingredients

Before we embark on this culinary adventure, let’s make sure we have all the necessary ingredients. This recipe is super adaptable, so feel free to tweak it to your liking! I promise you can’t mess this up!

For the Chicken & Flavor:

• 2 lbs Boneless, Skinless Chicken Breasts: The heart of our casserole!
• 1 (10 ounce) can Enchilada Sauce: Use your favorite brand and spice level.
• 1 (10 ounce) can Diced Tomatoes and Green Chilies (Rotel): Adds a zesty kick!
• 1 packet Taco Seasoning: For that classic Tex-Mex flavor.
• 1/2 cup Chicken Broth: To keep things moist and delicious.

For the Casserole Goodness:

• 1 (10 ounce) can Cream of Chicken Soup: Adds creaminess and depth. (Optional, but highly recommended!)
• 1 (8 ounce) package Cream Cheese: Softened, for extra richness.
• 1 bag (10-12 oz) Tortilla Chips: Crushed, for layers of texture. I use the restaurant-style ones.
• 2 cups Shredded Cheddar Cheese: Because cheese makes everything better! Monterey Jack or a Mexican blend works great too.
• Optional Toppings: Sour cream, guacamole, chopped cilantro, diced tomatoes, sliced black olives, green onions… the possibilities are endless!

Step-by-Step to Enchilada Casserole Bliss

Alright, let’s get this show on the road! This is the easiest part, I swear. We’re basically just layering deliciousness in a slow cooker.

Preparing the Chicken:

1. Place chicken breasts in the bottom of your slow cooker. I use a 6-quart slow cooker for this.
2. Pour enchilada sauce, diced tomatoes and green chilies, taco seasoning, and chicken broth over the chicken.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.

Assembling the Casserole:

1. Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
2. If using cream of chicken soup and cream cheese, stir them into the chicken mixture until well combined and melted. This step adds a luxurious creaminess that’s hard to resist!
3. Now for the layering! Spread a layer of crushed tortilla chips over the chicken mixture.
4. Sprinkle a generous layer of shredded cheddar cheese over the chips.
5. Repeat layers of crushed tortilla chips and shredded cheese until you’ve used up all your ingredients, finishing with a layer of cheese on top.
6. Cover and cook on low for another 30 minutes, or until the cheese is melted and bubbly. Keep a close eye on it so the chips on top don’t burn.
7. Let the casserole cool slightly before serving. This helps it hold its shape a bit better.

Level Up Your Slow Cooker Game

This isn’t just about following a recipe; it’s about understanding *why* we do things a certain way. Let’s dive into some tips and tricks to make your Easy Slow Cooker Chicken Enchilada Casserole the absolute best it can be!

Spice it Up (or Tone it Down!)

Not a fan of spice? Use mild enchilada sauce and omit the diced tomatoes and green chilies, or use a mild version. On the other hand, if you like things hot, use a spicier enchilada sauce, add a pinch of cayenne pepper, or even some chopped jalapeños!

Shredding Like a Pro

The easiest way to shred chicken is to use an electric mixer! Just place the cooked chicken in a bowl and use the paddle attachment to shred it in seconds. Seriously, it’s a game-changer. Or you can get fancy with a bear claw shredder.

Tortilla Chip Tips and Tricks

Don’t over-crush the tortilla chips! You want them to still have some texture. Also, avoid using overly salty chips, as the taco seasoning already adds saltiness. Consider using lime-flavored tortilla chips for a brighter flavor profile.

Variations That Will Blow Your Mind

This casserole is a blank canvas! Once you’ve mastered the basic recipe, get creative and experiment with different ingredients and flavors.

Beef It Up

Substitute ground beef for the chicken for a heartier casserole. Brown the ground beef and drain off any excess grease before adding it to the slow cooker.

Veggie Power

Add some veggies! Corn, black beans, bell peppers, or even spinach would be delicious additions. Sauté them slightly before adding them to the slow cooker to prevent them from becoming mushy.

Creamy Dreamy Goodness

For an even creamier casserole, add a can of condensed cheddar cheese soup or a dollop of sour cream to the chicken mixture. Want a lighter version? Try using Greek yogurt instead of sour cream. This reminds me of a CREAMY DREAMY CHICKEN CASSEROLE recipe I know!

The Perfect Sidekicks

While this casserole is a meal in itself, serving it with a few simple sides can elevate the experience. These pair well with the flavors in your casserole.

A Simple Salad

A light and refreshing salad with a lime vinaigrette is the perfect counterpoint to the richness of the casserole. Think shredded lettuce, chopped tomatoes, red onion, and a sprinkle of cilantro.

Mexican Rice

A classic side dish that complements the flavors of the casserole perfectly. I love making mine with a little bit of tomato sauce and chicken broth for extra flavor.

Corn on the Cob

Grilled or boiled corn on the cob is a simple and delicious side that everyone will love. A little butter and salt are all you need!

Other Chicken Casserole Creations!

Once you’ve made this recipe, why not try some other variations? Check out CHICKEN ENCHILADAS for a rolled version of this same amazing flavor profile. If you want something similar but with a different carb, try SPICY CHICKEN SPAGHETTI CASSEROLE. For an easier meal, try the CROCKPOT CHICKEN ENCHILADA MAGIC recipe. Looking for something for Taco Tuesday? Try CROCKPOT TACO CASSEROLE! If you like noodles, CrockPot Chicken Spaghetti might be a winner for you.

Storing and Reheating Leftovers

If you’re lucky enough to have leftovers (which is rare in my house!), store them in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until heated through. You may want to add a little bit of extra cheese on top before reheating to make it extra melty and delicious.

Final Thoughts: Your New Go-To Meal

See? I told you this Easy Slow Cooker Chicken Enchilada Casserole was a breeze! It’s the perfect recipe for busy weeknights, potlucks, or anytime you’re craving a comforting and flavorful meal. So grab your slow cooker, gather your ingredients, and get ready to impress your family and friends with this simple yet satisfying dish. Happy cooking!

Easy Slow Cooker Chicken Enchilada Casserole

Amelia Chen-Morrison

This Easy Slow Cooker Chicken Enchilada Casserole is a comforting, crowd-pleasing meal perfect for busy weeknights. With minimal effort, simply layer the ingredients in a slow cooker for a cheesy, savory delight that practically cooks itself.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Course Main Course

Cuisine Mexican

Servings 6

Calories 450 kcal

Equipment

• Slow cooker (6-quart)
• Measuring cups
• Measuring spoons
• Can opener
• Fork
• Large bowl
• Spatula or spoon
• Knife
• Cutting board

Ingredients

  

• 2 lbs boneless, skinless chicken breasts
• 1 packet taco seasoning
• ½ cup chicken broth
• 2 cups shredded cheddar cheese
• Optional toppings: Sour cream, guacamole, chopped cilantro, diced tomatoes, sliced black olives, green onions

Instructions

 

• Place chicken breasts in the bottom of your slow cooker.
• Pour enchilada sauce, diced tomatoes and green chilies, taco seasoning, and chicken broth over the chicken.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
• Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
• If using cream of chicken soup and cream cheese, stir them into the chicken mixture until well combined and melted.
• Spread a layer of crushed tortilla chips over the chicken mixture.
• Sprinkle a generous layer of shredded cheddar cheese over the chips.
• Repeat layers of crushed tortilla chips and shredded cheese until you’ve used up all your ingredients, finishing with a layer of cheese on top.
• Cover and cook on low for another 30 minutes, or until the cheese is melted and bubbly. Keep a close eye on it so the chips on top don’t burn.
• Let the casserole cool slightly before serving.

Notes

For a spicier casserole, use a hot enchilada sauce or add a pinch of cayenne pepper. To shred the chicken quickly, use an electric mixer with the paddle attachment. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven, adding extra cheese if desired. Consider using different cheeses like Monterey Jack or a Mexican blend. To prevent soggy tortilla chips, avoid over-crushing them and layer just before adding cheese.