Let’s be honest, weeknights can get a little wild. Between work, school, and everything else, finding time to cook a delicious meal that everyone loves feels like a huge challenge some days. The pressure to get something on the table is real.
That is where your slow cooker comes to the rescue. This is one of those amazing Chicken Crockpot Recipes that feels like a warm hug in a bowl. It’s simple, packed with flavor, and does most of the work for you. You get to come home to a house smelling incredible and dinner practically ready to serve.
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Why You’ll Love This Recipe
You are going to adore this recipe for so many reasons. First off, it’s incredibly easy. We are talking about a true set it and forget it meal, which makes it one of my favorite Crockpot Recipes For Dinner.
This is the very definition of Dump And Go Crockpot Dinners. You just place your ingredients in the crockpot and let it handle everything. There is no need for constant stirring or watching over a hot stove. It is a lifesaver on busy days.
The flavor is just fantastic. It has a savory, slightly smoky taste from the cumin and paprika, with a little bit of tang from the tomatoes and enchilada sauce. The chipotle pepper adds a hint of warmth without being overly spicy. It’s pure comfort food.
Plus, it’s a full meal in one pot. You have your protein from the chicken, your grains from the rice, and fiber from the beans all cooked together. This combination makes for a hearty meal and cleanup is an absolute breeze.
This is also one of those great Chicken Crock Pot Recipes that the whole family will enjoy. The spice level is mild enough for kids, but you can easily adjust it to your liking. It is wonderfully versatile.
Finally, the toppings make it so much fun. Everyone at the table can customize their own bowl with a dollop of sour cream, fresh diced avocado, or a sprinkle of cilantro. What’s not to love about that personal touch? This is truly one of the most flexible Chicken Crockpot Recipes around.
Ingredients
Here is everything you will need to get started. The list is simple and uses a lot of pantry staples you might already have. Good ingredients are the foundation of all great Chicken Crockpot Recipes.
- 4 boneless, skinless chicken breasts
- 2 cans (10 ounce) Ro tel tomatoes, mild or regular
- 1 can (10 ounce) mild enchilada sauce (I used Old El Paso)
- 1/2 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 tablespoon chipotle pepper in adobo sauce, chopped
- 4 cups cooked rice (brown or white)
- 1 can (15 ounce) black beans, drained
- 3/4 cup shredded sharp cheddar cheese
- 3/4 cup shredded pepper jack cheese
- Sour cream for garnish
- Cilantro for garnish
- Diced avocado for garnish
Step-By-Step Instructions
Ready to see how simple this is? Let’s walk through the steps together to make one of the best Chicken Crockpot Recipes that produces fantastic Shredded Chicken Recipes.
Step 1: Get Everything In The Pot
First, place your chicken breasts at the bottom of a four or five quart slow cooker. There is no need to do anything to them beforehand. Just arrange them in a single layer if you can. This helps them cook evenly.
Step 2: Mix Your Sauce
In a separate large bowl, combine the Ro tel tomatoes, enchilada sauce, and all your spices. That means the garlic powder, smoked paprika, salt, cumin, and the chopped chipotle pepper. Give it a good stir to make sure all the flavors are mixed together.
Step 3: Pour And Cook
Now, pour that beautiful sauce mixture all over the chicken in the slow cooker. Try to make sure the chicken is nicely covered by the sauce. Put the lid on and set it to cook on low for three to four hours. Your kitchen will start smelling amazing as it cooks.
Step 4: Shred The Chicken
Once the chicken is cooked through and tender, carefully take it out and put it on a plate or in a shallow bowl. Use two forks to shred it. The chicken should fall apart very easily. This is the most satisfying part of making Shredded Chicken Recipes.
Step 5: Combine And Heat
Return the shredded chicken to the slow cooker with all that delicious sauce. Add your cooked rice and the drained black beans. Stir everything together gently until it is well combined. You want every grain of rice to get coated in the sauce.
Step 6: Get Cheesy
Sprinkle both the sharp cheddar and pepper jack cheese evenly over the top of the mixture. Don’t be shy with the cheese! Put the lid back on and let it continue to heat through for about twenty to thirty more minutes. You just want the cheese to get all melty and gooey.
Step 7: Garnish And Serve
And that’s it! Your amazing Chicken Crock Pot Recipes dish is ready. Serve it warm right out of the slow cooker. Top each bowl with a dollop of sour cream, some fresh cilantro, and a few pieces of diced avocado. It’s truly a feast for the eyes and the stomach.
How To Store Leftovers
Have some leftovers? Lucky you! This dish tastes just as good, if not better, the next day when the flavors have had more time to meld together. Storing it is super simple.
Just let the chicken and rice mixture cool down to room temperature. Then, transfer it to an airtight container. It will stay fresh and delicious in the refrigerator for up to four days, making it great for lunch the next day.
When you are ready to eat, you can reheat individual portions in the microwave for a minute or two. Or, you can warm it up on the stovetop in a small saucepan over low heat for a few minutes. Add a splash of water if it seems a little dry.
Tips
Want to customize this dish? Here are a few simple tips to make these Chicken Crockpot Recipes your own and fit your family’s tastes.
You can easily control the spice level. For a milder dish, use mild Ro tel and mild enchilada sauce. If you want more heat, use original Ro tel and a spicier sauce. You could even add some diced jalapenos along with the sauce.
Feel free to switch up the cheese. Monterey Jack, a Mexican cheese blend, or even just all cheddar would work great. Use what you have on hand or what your family loves most. You really cannot go wrong with cheese.
This meal is amazing on its own, but it is also great served with tortilla chips for scooping. A fresh green salad on the side with a light vinaigrette would also be a nice, refreshing touch to balance the richness.
To make this one of your go to Crockpot Recipes For Dinner, you can do some prep ahead. Cook your rice a day or two in advance and store it in the fridge. This makes the assembly process even faster on a busy day.
For some extra nutrition, feel free to add a can of drained corn when you add the beans and rice. It adds a nice pop of sweetness and color. This makes it an even better example of easy Chicken Crockpot Recipes.
Conclusion
There you have it, one of the easiest and most flavorful Chicken Crockpot Recipes you can make. It’s a wonderful, comforting meal for any night of the week when you need something reliable and delicious.
It proves that delicious Dump And Go Crockpot Dinners do not have to be boring or bland. This recipe is cheesy, savory, and guaranteed to be a hit with everyone. It’s the kind of meal that brings smiles to the table. I hope you and your family enjoy this simple slow cooker dinner as much as we do.
FAQ
Can I Use Chicken Thighs Instead Of Breasts?
Absolutely! Boneless, skinless chicken thighs would be a great substitute in most Chicken Crockpot Recipes. They have a little more fat, which can make the final dish even more moist and flavorful. The cooking time should remain about the same.
Can I Make This Recipe Low Carb?
Yes, you can. Instead of regular rice, you can use cauliflower rice. Just be sure to add it at the very end with the cheese, as it cooks much faster. This is a great way to adapt Chicken Crock Pot Recipes to different dietary needs and preferences.
What If I Don’t Have Enchilada Sauce?
No problem at all. You can use a similar amount of your favorite salsa as a substitute. A red salsa would work best to maintain a similar flavor profile. Just check the spice level of your salsa before adding it.
Is This Recipe Freezer Friendly?
It sure is. Many Chicken Crockpot Recipes are freezer friendly, and this one is no exception. You can freeze the cooked chicken and rice mixture before adding the cheese and toppings. Let it cool completely, then store it in a freezer safe container for up to three months. Thaw it in the fridge overnight before reheating.
Can I Cook This On High?
You can, but low and slow is generally better for chicken breasts to keep them tender. If you’re short on time, you can cook it on high for about two to three hours. Just check to make sure the chicken is cooked through before shredding.
Chicken Crockpot Recipe
This easy Crockpot chicken recipe is a flavorful, family-friendly meal. It’s a set-it-and-forget-it dinner the whole family will love.
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Ingredients
Instructions
- Place chicken breasts at the bottom of a four or five quart slow cooker.
- In a separate large bowl, combine the Ro tel tomatoes, enchilada sauce, and all your spices. That means the garlic powder, smoked paprika, salt, cumin, and the chopped chipotle pepper. Give it a good stir to make sure all the flavors are mixed together.
- Pour the sauce mixture over the chicken in the slow cooker. Make sure the chicken is covered by the sauce. Put the lid on and set it to cook on low for three to four hours.
- Once the chicken is cooked through and tender, carefully take it out and put it on a plate or in a shallow bowl. Use two forks to shred it.
- Return the shredded chicken to the slow cooker with all that delicious sauce. Add your cooked rice and the drained black beans. Stir everything together gently until it is well combined.
- Sprinkle both the sharp cheddar and pepper jack cheese evenly over the top of the mixture. Put the lid back on and let it continue to heat through for about twenty to thirty more minutes. You just want the cheese to get all melty and gooey.
- Serve warm right out of the slow cooker. Top each bowl with a dollop of sour cream, some fresh cilantro, and a few pieces of diced avocado.
Notes
Taste the base before freezing and adjust sweetener if needed. Frozen desserts tastes less sweet, so aim for slightly sweeter than you prefer.
Do not fill the pint past the max fill line, as the mixture will expand during freezing and processing.
A full 24-hour freeze is essential for the best, creamiest texture. Rushing this step can result in an icy or soupy consistency.
Feel free to experiment with other flavors like vanilla protein with frozen berries or adding mint extract for a mint-chip version.
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