Name: Slow Cooker Chicken Enchilada Casserole Recipe
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken thighs (or chicken breast); 1 teaspoon avocado oil; 1/2 medium onion, chopped; 2 garlic cloves, finely chopped; 1 teaspoon ground cumin; 1 teaspoon kosher salt; 2 cups homemade enchilada sauce or 16 ounce jarred enchilada sauce; 1/4 cup sour cream (plus more for serving); 1/4 cup water; 15 ounce can low-sodium black beans, rinsed and drained; 4 corn tortillas, cut into strips; 4 ounces shredded cheese (Mexican cheese blend, Monterey Jack, or mozzarella, about 1 cup); Sliced jalapeño peppers (for topping); Chopped fresh cilantro (for topping); Sliced avocado (for serving); Crema or sour cream (for serving); Cilantro lime rice (optional, for serving)

Jump to Recipe· 4.3 from 9 reviews

I am so excited to share this Slow Cooker Chicken Enchilada Casserole Recipe with you because it feels like a big, comforting hug in a bowl. This dish brings together tender, juicy chicken, rich and tangy enchilada sauce, and melty cheese in a layered casserole that effortlessly cooks itself all day. I love how the slow cooker transforms simple ingredients into a flavorful fiesta that’s perfect for busy weeknights or casual gatherings. Trust me, once you try this recipe, it will become a go-to comfort food that impresses family and friends alike.

Why You’ll Love This Slow Cooker Chicken Enchilada Casserole Recipe

I adore the bold and comforting flavor profile of this recipe. The combination of cumin-spiced onions and garlic sautéed gently before slow cooking with chicken creates such a deep, savory base. Then the enchilada sauce—whether homemade or store-bought—adds that iconic tang and richness that makes every bite unforgettable. Plus, the little touches of black beans, melted cheese, and fresh jalapeños on top balance smoky, creamy, and spicy notes perfectly.

One of the best things about this Slow Cooker Chicken Enchilada Casserole Recipe is how incredibly easy it is to prepare. I mean, aside from the initial sauté (which you can even skip if you’re in a rush), everything is just a matter of layering, stirring, and letting the slow cooker work its magic. No flipping, no babysitting, just a simple, mostly hands-off process that delivers a dinner everyone will rave about. It’s absolutely perfect for busy weeknights, casual family dinners, or last-minute entertaining when you want something hearty and delicious without fuss.

Ingredients You’ll Need

The image shows a close-up of a slow cooker filled with a cheesy stew. The top layer is melted bright yellow cheese with sliced black olives scattered over it. Below the cheese, there is a rich reddish-brown stew with bits of shredded meat and yellow corn kernels visible. The stew looks thick and saucy, with the cheese stretching as a black ladle lifts a portion. The inside of the slow cooker is dark, contrasting with the bright warm colors of the food, and the surface underneath has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

What I love about this recipe is the simplicity of the ingredients. Each one plays an essential role in building layers of flavor, texture, and color that make the dish come alive. No fancy or hard-to-find items—just wholesome, accessible staples that combine brilliantly.

1 lb boneless skinless chicken thighs (or chicken breast): Thighs are especially juicy and tender after slow cooking; breasts work if you prefer leaner meat.
1 teaspoon avocado oil: A healthy, neutral oil that’s perfect for sautéing the aromatics.
1/2 medium onion, chopped: Adds sweetness and depth once caramelized.
2 garlic cloves, finely chopped: Brings warmth and savory aroma that I can’t resist.
1 teaspoon ground cumin: This spice is key to that authentic Mexican-inspired flavor.
1 teaspoon kosher salt: Enhances all the flavors beautifully.
2 cups enchilada sauce: Whether homemade or jarred, it’s the heart of the dish’s signature taste.
1/4 cup sour cream (plus more for serving): Adds creaminess and a slight tang that softens the sauce perfectly.
4 corn tortillas, cut into strips: Tortilla strips give texture and help thicken the casserole.
15 ounce can low-sodium black beans, rinsed and drained: Provides protein, fiber, and a lovely contrast in texture.
4 ounces shredded cheese (Mexican blend, Monterey Jack, or mozzarella): Melts into gooey perfection that ties everything together.
Sliced jalapeño peppers and chopped fresh cilantro: For that fresh kick and vibrant finish on top.
Sliced avocado, crema or sour cream, cilantro lime rice: Optional but highly recommended accompaniments for serving.

Directions

Step 1: Heat the avocado oil in a skillet over medium heat. Add the chopped onion, finely chopped garlic, ground cumin, and kosher salt. Cook, stirring regularly, until the onion softens and turns a lovely golden brown, about 5 minutes. This step awakens the flavors and builds a rich base.

Step 2: Transfer the onion mixture into your slow cooker. Add 2 cups of enchilada sauce, 1/4 cup of sour cream, and 1/4 cup of water. Stir everything together so the sauce is smooth and the beans can evenly coat in the mixture.

Step 3: Fold in the rinsed and drained black beans until they are well coated with the sauce mixture.

Step 4: Nestle the chicken thighs right into this saucy base. Make sure they are mostly submerged for even cooking.

Step 5: Cover the slow cooker and cook on high for about 3 to 4 hours, or on low for 6 to 7 hours, until the chicken is tender and easily shredded with two forks.

Step 6: Once the chicken is cooked through, shred it directly in the slow cooker using two forks. This allows the shredded meat to soak up all those wonderful flavors.

Step 7: Add the tortilla strips and gently stir everything to combine. Sprinkle the shredded cheese evenly on top, cover again, and cook for an additional 30 minutes, or until the cheese is fully melted and bubbly.

Step 8: When the cheese has melted, garnish your casserole with fresh chopped cilantro, sliced jalapeños, and any other toppings you love such as sliced avocado, extra sour cream or crema.

Step 9: Serve hot, ideally over a bed of cilantro lime rice for a complete and satisfying meal.

Servings and Timing

This Slow Cooker Chicken Enchilada Casserole Recipe yields about 6 hearty servings—perfect for feeding the whole family or meal prepping for leftovers. Prep time is fairly short at around 10 to 15 minutes, mostly for chopping and sautéing. Cook time depends on your slow cooker settings but ranges from 3 to 4 hours on high, or 6 to 7 hours on low. Plus, there’s about 30 minutes at the end for melting cheese. Total time including prep and cook is roughly 4 hours and 45 minutes. There’s no required resting time, so you can enjoy it right when the cheese bubbles and melts beautifully.

How to Serve This Slow Cooker Chicken Enchilada Casserole Recipe

A close-up view of a cheesy baked dish showing a large scoop lifted by a wooden spatula. The dish has multiple layers: a top melted layer of yellow and white cheese with a slightly browned, bubbly texture, fresh green onion slices, and small tomato pieces. Beneath the cheese is a thick layer of shredded light brown meat mixed with a creamy orange sauce. The scoop reveals a firm mashed white layer at the bottom. In the background, there are slices of green avocado and a white marbled surface. The dish is in a black pan. Photo taken with an iphone --ar 4:5 --v 7

I love serving this casserole piping hot straight from the slow cooker, because that’s when the cheese is perfectly gooey and the chicken is juicy. The best way I’ve found to enjoy it is over a fluffy bed of cilantro lime rice, which soaks up all the saucy goodness and adds a refreshing citrus note to every bite. For a little extra color and texture, I always top mine with sliced avocado and a dollop of sour cream or crema—these cool, creamy accents contrast the warm, spiced chicken beautifully.

This dish is also a hit at casual gatherings and family dinners, where you want something easy to make yet impressive in taste and presentation. I often bring it to potlucks because it can stay warm in the slow cooker well into the party with no fuss. To dress it up for holidays or special occasions, I sprinkle fresh cilantro and thin slices of jalapeños right before serving, adding brightness and slight heat that guests love.

Drink pairings? I am a big fan of a crisp Mexican lager, a light margarita, or for something non-alcoholic, a sparkling lime agua fresca pairs beautifully with the casserole’s rich flavors. Serve portions generously—about one cup per person makes a satisfying meal, and it also holds together well if plated side-by-side with simple summer salads, corn on the cob, or sautéed veggies. Warm or hot temperature really works best to enjoy the full flavor and melty cheese experience.

Variations

You can easily customize this Slow Cooker Chicken Enchilada Casserole Recipe based on what you love or have on hand. For example, swapping chicken thighs with chicken breasts keeps it leaner, or using shredded rotisserie chicken if you’re really short on time. If you want to cut down on dairy, you might replace sour cream with Greek yogurt or skip it altogether for a lighter but still creamy texture.

If you follow a gluten-free diet, this recipe is naturally safe as long as you ensure your enchilada sauce and corn tortillas are gluten-free. For a vegan twist, I’ve experimented with replacing chicken with hearty vegetables like roasted sweet potatoes and mushrooms, using vegan cheese and a plant-based sour cream alternative. The slow cooker really helps the flavors meld just as beautifully.

For those who prefer more heat or different flavor profiles, adding chipotle peppers in adobo or a smoky chipotle powder gives a fantastic smoky kick. You could also experiment by layering in roasted corn or bell peppers for extra sweetness and texture. If you don’t have a slow cooker handy, I’ve made this in a Dutch oven on low heat in the oven with similar timing, stirring occasionally. The slow cooker just adds that wonderful convenience and hands-off ease I cherish.

Storage and Reheating

Storing Leftovers

Once the casserole cools down, I like to transfer leftovers into airtight glass containers or resealable plastic containers. It keeps well in the fridge for up to 3 to 4 days. Storing it properly helps maintain the casserole’s moisture and flavor, so make sure it’s covered tightly to prevent any fridge odors from sneaking in.

Freezing

You can absolutely freeze this dish if you want to save some for later. I recommend dividing the casserole into individual portions in freezer-safe containers or heavy-duty freezer bags. Label with the date, and it should keep well frozen for up to 3 months. When freezing, avoid adding fresh toppings like avocado or cilantro—they are best added fresh when reheating and serving.

Reheating

To reheat, I find the best method is to thaw overnight in the fridge if possible and then warm in the microwave or oven. When using the oven, cover loosely with foil and reheat at 350°F (175°C) until heated through, usually 20-30 minutes depending on your portion size. Microwaving works great for quick reheats—stir halfway through to heat evenly. Avoid overheating to prevent drying out the chicken, and add a splash of water or a bit of extra sour cream if it looks dry to restore that creamy texture.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breasts work just fine in this recipe, although thighs tend to stay juicier and more tender with slow cooking. If you use breast meat, be careful not to overcook to avoid dryness.

Is it necessary to sauté the onions and garlic first?

While you can skip that step for convenience, I truly recommend it because it intensifies the flavors and adds a nice caramelized sweetness that makes the casserole taste so much richer.

Can I make this recipe in an Instant Pot?

Yes, you can! Use the sauté function to cook the onions and garlic first, then add all ingredients and set the Instant Pot to pressure cook for about 15 minutes, followed by a natural pressure release. Add tortillas and cheese afterward, then use the sauté or keep warm function to melt the cheese.

What if I don’t have enchilada sauce on hand?

You can make a simple enchilada sauce by combining tomato sauce, chili powder, cumin, garlic powder, and a pinch of cocoa powder for depth. There are many quick recipes online, and even a basic jarred salsa mixed with a little tomato paste can work in a pinch.

How spicy is this dish?

The casserole itself has a mild to moderate heat level, mostly from the cumin and jalapeños if you add them. You can easily adjust the spiciness by controlling the amount of jalapeños or leaving them out, and the cheese and sour cream toppings help mellow any heat beautifully.

Conclusion

I can’t recommend this Slow Cooker Chicken Enchilada Casserole Recipe enough. It’s flavorful, comforting, and one of those magical dishes you can set and forget all day. Whether you’re sharing it around the table with loved ones or enjoying leftovers the next day, it always hits the spot. Give it a try—you’ll quickly see why I keep coming back to this recipe for so many occasions.