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Chicken Enchilada Bowls {Crock Pot}

Slow cooked chicken, served over rice and topped with your favorite things.

Course Main Course
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes


  • 1 pound boneless chicken breasts
  • 1 14.5 oz can diced tomatoes
  • 1 cup chicken broth
  • 1 10 oz can enchilada sauce
  • 1 pkg taco seasoning
  • 2 cup cooked white rice

Optional toppings: Shredded cheese, sour cream, olives, sliced green onion, avacado, chopped cilantro, hot sauce


  1. Put the chicken breasts in a single layer on the bottom of crock pot.  Add taco seasoning, diced tomatoes, chicken broth and enchilada sauce over the top of chicken.  Put the lid on crock pot and cook for 4 hours on high {or 6-8 hours on low}.

  2. Once the chicken is cooked, remove it from the crock pot and shred it into bite size pieces.  Return it to the crock pot.

  3. Serve shredded chicken over rice with desired toppings and enjoy!

Recipe Notes

  • ┬áThis meat would be perfect on tacos, served over chips or even on a sandwich.