Let me tell you about my ultimate comfort food: low carb slow cooker chicken enchilada casserole! This dish is a game changer—easy to prepare and packed with flavor, it’s perfect for busy weeknights when you still want something delicious and satisfying. I love just tossing everything into the slow cooker and letting it work its magic. Seriously, you just can’t beat the smell of enchiladas wafting through your home while you go about your day! Plus, it’s low carb, so it fits perfectly into my healthy eating routine without sacrificing an ounce of taste. Trust me, once you try it, you’ll be hooked! Let’s dive into how to make this easy, healthy delight that’s sure to impress everyone at your dinner table.
Ingredients List
- 2 pounds chicken breast
- 1 can diced tomatoes (15 oz)
- 1 can green enchilada sauce (10 oz)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup chopped bell peppers
- 1 cup chopped onions
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- Salt and pepper to taste
How to Prepare Instructions
Now, let’s get into the fun part—making this low carb slow cooker chicken enchilada casserole! It’s super straightforward, and I promise you’ll have a delicious meal ready without breaking a sweat.
Step 1: Prepare the Chicken
First things first, grab your 2 pounds of chicken breast. You can use fresh or even thawed frozen chicken, just make sure it’s boneless and skinless. Place the chicken breasts right into the slow cooker. It’s as easy as that! No need for fancy preparation—just lay them in and get ready for the magic to happen.
Step 2: Add Ingredients
Next, open up that can of diced tomatoes and pour it over the chicken. Don’t drain it; you want all that juicy goodness! Then, add the green enchilada sauce, followed by the chopped bell peppers and onions. Sprinkle in the garlic powder, cumin, and a bit of salt and pepper. Now, give everything a good stir to combine all those flavors together. It’s starting to look and smell amazing already!
Step 3: Cooking Process
Once everything is mixed, cover the slow cooker with its lid and set it to cook on low for 6 to 8 hours. This slow and low method lets all those flavors meld beautifully while keeping the chicken tender and juicy. Just let it do its thing while you go about your day—trust me, it’s worth the wait!
Step 4: Shredding and Serving
When you’re ready to eat, take off the lid and shred the chicken right in the slow cooker using two forks. It should fall apart effortlessly! Stir in the shredded cheese until it’s melted and bubbly. Oh, the cheesy goodness! Serve it hot, and if you like, top it with fresh avocado or a dollop of sour cream for an extra yum factor. Enjoy every bite of this comforting dish!
FAQ Section
Can I use frozen chicken?
Absolutely! You can use frozen chicken breasts for this recipe. Just make sure to increase the cooking time a bit, likely to around 8-10 hours on low. It’ll be just as delicious, and you won’t have to worry about thawing beforehand. Just toss it in and let the slow cooker do the work!
How do I store leftovers?
Storing leftovers is super easy! Just let the casserole cool down, then transfer it to an airtight container. It’ll keep in the fridge for up to 4 days. When you’re ready to enjoy it again, just reheat in the microwave or on the stove until warmed through. It tastes just as good the next day!
What are some variations of this recipe?
Oh, there are so many fun ways to switch it up! You could add some black beans or corn for extra texture and flavor. If you’re feeling adventurous, try mixing in some diced jalapeños for a spicy kick! You can also swap out the cheese for pepper jack or add some fresh cilantro on top before serving for a fresh touch. The possibilities are endless!
Why You’ll Love This Recipe
- It’s incredibly easy to make—just toss everything in the slow cooker and let it work its magic!
- Low carb and packed with protein, this casserole fits perfectly into a healthy lifestyle without sacrificing flavor.
- The rich, zesty flavors of enchilada sauce combined with tender chicken and gooey cheese are simply irresistible.
- It’s a one-pot meal, which means less cleanup for you—yay!
- Perfect for meal prep; you can make a big batch and enjoy it throughout the week.
- Customizable! Add your favorite veggies or spices to make it your own.
- Great for feeding a crowd; it yields six hearty servings that everyone will love.
Tips for Success
- Don’t rush the cooking: For the best flavor and texture, stick to the 6-8 hours on low. Patience really pays off here!
- Use quality ingredients: Fresh veggies and a good brand of enchilada sauce can make a big difference in taste, so choose wisely!
- Shred the chicken right: Use two forks and shred it while it’s still hot in the slow cooker for the best results.
- Get creative with toppings: Avocado, fresh cilantro, or even a squeeze of lime can really elevate the dish when serving.
- Adjust spices to your liking: Don’t hesitate to tweak the garlic powder and cumin to match your personal flavor preferences.
- Make it ahead of time: This casserole is perfect for meal prep; feel free to prepare it the night before and just start the slow cooker in the morning!
- Experiment with proteins: If you want to switch things up, try using ground turkey or shredded beef instead of chicken for a different twist!
Nutritional Information Section
When it comes to the nutritional value of this low carb slow cooker chicken enchilada casserole, it’s important to note that these figures can vary based on the specific ingredients and brands you use. The following are typical nutritional values per serving (which is about 1/6 of the casserole):
- Calories: 350
- Fat: 15g
- Saturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 100mg
- Sodium: 600mg
- Carbohydrates: 8g
- Fiber: 3g
- Sugar: 3g
- Protein: 40g
Always feel free to adjust the ingredients to fit your dietary needs, and enjoy the nutritious benefits of this delicious casserole!
What to Serve with This Dish
This low carb slow cooker chicken enchilada casserole is fantastic on its own, but there are plenty of delicious side dishes and toppings that can take your meal to the next level! Here are some of my favorite ideas:
- Avocado: Creamy avocado slices or guacamole add a rich, healthy fat that pairs beautifully with the zesty flavors of the casserole.
- Sour Cream: A dollop of sour cream on top brings a cool, tangy contrast, making each bite even more delightful.
- Fresh Cilantro: Sprinkle some chopped fresh cilantro for a burst of freshness—it’s a classic pairing that brightens up the dish!
- Shredded Lettuce: Serve on a bed of shredded lettuce for some crunch and a refreshing touch; it also makes for a great low-carb side.
- Mexican Rice or Cauliflower Rice: If you want to add a bit of bulk, serve it with a side of Mexican rice or for a low-carb option, cauliflower rice is perfect!
- Black Beans: A side of seasoned black beans offers a nice protein boost and complements the flavors wonderfully.
- Chips and Salsa: For a fun twist, serve with tortilla chips and salsa on the side for some extra crunch and flavor.
Mix and match these sides to create a meal that’s not only satisfying but also bursting with flavor. Enjoy your delicious creation!
Share Your Experience
I’d love to hear from you! Have you tried making my low carb slow cooker chicken enchilada casserole? What did you think? Did you make any fun tweaks or add your own special touch? I’m always excited to learn how others enjoy it!
Please leave a comment below to share your thoughts or any questions you might have. And if you loved it, don’t forget to rate the recipe! Your feedback means the world to me and helps others discover this delicious dish. Let’s connect over our love for cooking and all things tasty!
For more healthy recipes, check out my blog or explore healthy cheesecake options. If you’re interested in meal prep ideas, visit this recipe for a quick dessert!
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Low Carb Slow Cooker Chicken Enchilada Casserole Delight
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Low Calorie
Description
A low carb slow cooker chicken enchilada casserole that is easy to prepare and delicious.
Ingredients
- 2 pounds chicken breast
- 1 can diced tomatoes (15 oz)
- 1 can green enchilada sauce (10 oz)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup chopped bell peppers
- 1 cup chopped onions
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- Salt and pepper to taste
Instructions
- Place chicken breast in the slow cooker.
- Add diced tomatoes and green enchilada sauce.
- Mix in bell peppers, onions, garlic powder, cumin, salt, and pepper.
- Cover and cook on low for 6-8 hours.
- Shred the chicken using two forks.
- Stir in shredded cheese until melted.
- Serve hot and enjoy.
Notes
- Adjust spices according to your taste.
- Use pre-cooked chicken for a quicker option.
- Top with avocado or sour cream if desired.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg
Keywords: low carb, slow cooker, chicken, enchilada, casserole