I had a very large package of chicken breasts that I needed to use up. I was also leaving town for a few days and leaving my P.S. to fend for himself at mealtime. I decided a big crockpot of shredded chicken with Mexican seasonings and sauces would be versatile for meals. He could put it on buns or serve it over rice. It would last a few days in the fridge for quick fixes.
I started by opening the wrong can. I opened a tomato sauce can instead of one of the enchilada sauce cans I’d meant to use. Oops! I placed it on the bottom of my crockpot that I’d lined with a cooking liner for easy cleanup. I’d add extra seasoning and the unseasoned sauce would fit right in.
Next I layered the chicken breasts. There were a lot so I had to cram them in and wiggle and stuff to get them all in a single layer. Chicken loaded, I sprinkled cumin, garlic powder, oregano, chili powder and salt over the breasts. I didn’t measure, I’d guess it was a teaspoon per spice. Do it the easy way and just eyeball it.
Next I poured two cans of enchilada sauce over the top. The first was a green sauce. The second can was a red enchilada sauce. I only had the two cans so I mixed the colors and threw caution to the wind. Sauce is sauce in my world. They were both mild sauces, since I’m not into burn my tongue food.
I cut up a couple of sweet bell peppers into small strips and added them to the crockpot.
Likewise I sliced an onion into strips and added them to the top. I put the lid on the crockpot and set the heat for high.
I let the chicken cook on high for 3 hours, stirred the pot well then turned it to low for two more hours. The chicken was tender and ready to be pulled apart into shreds after 5 hours of simmering in the crockpot.
I used a tongs to remove the chicken breasts from the crockpot to a platter.
I love to shred chicken and pork. Call me weird but it satisfies me to end up with a pile of shredded meat that is seasoned and ready to eat. It amazes me that it is so easy to pull apart with two forks, or with my fingers. Usually I use my fingers if I’ve cooled the meat first. If it’s hot and going back into the sauce to simmer until dinner of course I use the forks.
This time I was putting some of it back into the crockpot until my P.S. arrived home for dinner. I put some of the shredded pork into a storage container with ladles of the enchilada sauce. The chicken would absorb more of the sauce and be perfect heated on buns for meals.
I put the other half of the shredded chicken back into the crockpot. I’ll post the shredded chicken enchilada casserole that I made another time. Just know that this chicken was tender and moist and super flavorful, no matter how we served it!
Crockpot Shredded Enchilada Chicken
An easy way to cook chicken breasts and shred them for various recipes
- 1 15 oz can tomato sauce
- 6 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 2 10 oz cans enchilada sauce (red or green or a can of each)
- 2 sweet bell peppers; cut into strips (I used red and orange)
- 1 large onion; cut into strips
Spread tomato sauce in the bottom of a crockpot. I use a liner for easier cleanup.
Place chicken breasts in a single layer in the crockpot, adjusting until they all fit.
Sprinkle seasonings over chicken breasts.
Pour enchilada sauces over the breasts.
Add sliced sweet bell pepper and onion to the crockpot. Cover and cook for 3 hours on high.
Turn heat to low and cook for 2 more hours.
Remove breasts to a platter and use 2 forks to shred. Refrigerate in covered container covered with the sauce until used.
May be frozen in portions for quick reheating.