This super easy slow cooker chicken enchilada meat 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.
Ingredients
- 2 cups chicken broth
- 1 , 14.5 ounce
- 0.5 cups all-purpose flour
- 0.33 cups chili powder
- 2 teaspoons ground cumin
- 1 clove garlic
- 1 teaspoon dried oregano
- 1 teaspoon salt , or to taste
- 1 pinch cayenne pepper , Optional
- 4 skinless , boneless chicken breasts
Instructions
-
1
Place chicken broth, tomatoes, flour, chili powder, garlic, cumin, oregano, salt, and cayenne into a blender; blend until smooth.
-
2
Place chicken breasts in a slow cooker; pour blended sauce over chicken.
-
3
Cover slow cooker. Cook on Low 8 to 9 hours (or on High 4 to 6 hours).
-
4
Shred chicken with 2 forks; stir into sauce.
Nutrition Facts
Per serving
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