Let me tell you about my absolute favorite weeknight dinner: low carb slow cooker chicken enchilada casserole! Wow, is it packed with flavor and so easy to whip up! Just toss everything in the slow cooker, and you’re golden. I can’t tell you how many times this dish has saved me after a long day—I come home to the most delicious, cheesy, and satisfying meal that practically makes itself while I’m busy with life. The combination of tender chicken, zesty enchilada sauce, and gooey cheese is just divine. Plus, it’s low carb, so I can indulge without the guilt! Trust me, this recipe will quickly become a staple in your home, too!

Ingredients List

Here’s everything you’ll need to create this mouthwatering low carb slow cooker chicken enchilada casserole. Make sure to gather these ingredients before you start cooking!

2 pounds boneless, skinless chicken breasts
1 can (10 ounces) enchilada sauce
1 cup shredded cheese (I love using a blend for extra flavor!)
1 cup diced bell peppers (any color you prefer—let’s get colorful!)
1 cup diced onions (for that lovely sweetness)
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste (don’t be shy, season it up!)

Feel free to adjust the ingredients to suit your taste—this dish is all about making it yours!

How to Prepare Low Carb Slow Cooker Chicken Enchilada Casserole

Getting this low carb slow cooker chicken enchilada casserole ready is as simple as it gets! Follow these easy steps, and you’ll be savoring a delicious meal in no time.

Step-by-Step Instructions

First, place the boneless, skinless chicken breasts right at the bottom of your slow cooker. This helps them cook perfectly and soak up all those amazing flavors!
Next, toss in the diced bell peppers and onions. They’ll give the dish a lovely crunch and sweetness, balancing out the savory chicken and enchilada sauce.
Now, pour the can of enchilada sauce all over the chicken and veggies. Make sure to cover everything well—this is where all the magic happens!
Sprinkle the garlic powder, cumin, paprika, and a pinch of salt and pepper over the top. Don’t hold back on the seasoning; it really elevates the dish!
Cover the slow cooker with its lid and set it to cook on low for 6-8 hours. If you’re in a hurry, you can also cook it on high for 3-4 hours, but I love the low and slow method for tender chicken.
Once the cooking time is up, shred the chicken right in the slow cooker using two forks—it’s so tender it practically falls apart!
Stir in the shredded cheese until it melts into that cheesy goodness you can’t resist.
Serve it hot and enjoy each delicious bite! You can even top it off with avocado or sour cream for an extra treat.

And there you have it! An effortless, flavorful meal that’s perfect for busy weeknights. Enjoy cooking!

Why You’ll Love This Recipe

Effortless Preparation: Just toss everything in the slow cooker, and let it do the work for you!
Flavor Packed: The combination of zesty enchilada sauce, tender chicken, and gooey cheese creates a mouthwatering experience.
Low Carb Delight: With only 10 grams of carbs per serving, you can indulge without the guilt!
Customizable: Feel free to add your favorite veggies or adjust the spices to make it your own.
Perfect for Meal Prep: Make a big batch and enjoy leftovers throughout the week—it’s even better the next day!
Family-Friendly: Kids and adults alike will love this hearty, cheesy dish, making it a hit at the dinner table.

Tips for Success

Now, let’s make sure your low carb slow cooker chicken enchilada casserole turns out absolutely perfect! Here are some of my top tips to avoid common pitfalls and make delicious adjustments.

Don’t Overcook: Keep an eye on the cooking time! If you’re cooking on low, aim for 6-8 hours, but if you’re using high, check it around the 3-hour mark. Overcooking can dry out the chicken, and we want it juicy!
Use Fresh Ingredients: Whenever possible, opt for fresh bell peppers and onions. They add a lovely brightness and crunch that frozen ones just can’t match!
Adjust the Spices: If you like a little kick, feel free to add some chili powder or diced jalapeños. Spice is always nice, right?
Mix It Up: Experiment with different types of cheese! Monterey Jack, pepper jack, or even a sharp cheddar can change the flavor profile and keep things exciting.
Layer It Up: If you prefer a more casserole-like texture, try layering the chicken and veggies with the sauce and cheese instead of just pouring it all in at once. It gives a lovely, even distribution of flavors!
Don’t Skip the Toppings: Avocado, sour cream, or even fresh cilantro on top adds a wonderful finishing touch! Plus, they make it look so pretty when you serve it!

With these tips in hand, you’ll be ready to create a flavorful and satisfying casserole that will impress everyone at your table. Happy cooking!

Variations

If you’re feeling adventurous or just want to switch things up, here are some fun variations for your low carb slow cooker chicken enchilada casserole. Trust me, these ideas will keep your taste buds excited every time you make it!

Add More Veggies: Want to sneak in some extra nutrition? Toss in diced zucchini, spinach, or even corn for a pop of color and flavor. They’ll blend beautifully with the chicken and sauce!
Swap the Protein: Feel free to use ground turkey, beef, or even shredded pork if you’re in the mood for something different. Each will give a unique twist to the dish!
Spice It Up: Craving some heat? Add diced jalapeños or a few teaspoons of chipotle powder to the mix. It’ll add that smoky kick that enchiladas are known for!
Experiment with Sauces: Don’t limit yourself to just enchilada sauce! Try a green salsa or even a homemade taco sauce for a different flavor profile that still keeps it low carb.
Cheesy Toppings: Mix it up with different cheeses! A blend of mozzarella and queso fresco can bring a delightful creaminess. Or sprinkle some crumbled feta for a tangy twist!
Fresh Herbs: Add a handful of chopped cilantro or parsley right before serving for a fresh, vibrant finish. It not only enhances the flavor but also adds a pop of color!

The beauty of this casserole is its versatility. Each variation can create a new family favorite, so don’t hesitate to get creative and make it your own!

Storage & Reheating Instructions

So, you’ve made this delicious low carb slow cooker chicken enchilada casserole, and now you’ve got some leftovers—lucky you! Here’s how to store them properly so you can enjoy this scrumptious meal later.

First off, let the casserole cool down a bit before storing. This helps prevent condensation inside the container, which can make things soggy. I like to transfer it into an airtight container; it keeps everything fresh and flavorful. You can store it in the refrigerator for up to 4 days. Just make sure it’s well-sealed to avoid any fridge odors sneaking in!

If you want to keep it for longer, you can freeze the casserole! Just portion it out into freezer-safe containers or bags, and it should last for about 2-3 months. When you’re ready to dive back in, let it thaw in the fridge overnight before reheating.

Now, for reheating, you’ve got a couple of options. If you’re using the microwave, just pop it in a microwave-safe dish, cover it loosely (to prevent splatters), and heat it up in 1-minute increments until it’s warmed through. Give it a stir halfway for even heating!

If you prefer the oven, preheat it to 350°F (175°C), cover the casserole with foil (to keep moisture in), and heat it for about 20-25 minutes, or until it’s nice and hot. This method gives you that lovely texture back, especially if you’ve got cheese on top!

And there you go! Perfectly stored and reheated low carb slow cooker chicken enchilada casserole, ready to be enjoyed again. Happy eating!

Nutritional Information

Now, let’s talk nutrition! It’s important to note that the nutritional values can vary depending on the specific ingredients and brands you use. So, while I can share some typical values, they’re not set in stone. For a serving of this delightful low carb slow cooker chicken enchilada casserole, you can expect approximately:

Calories: 280
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 10g
Sugar: 3g
Fiber: 2g
Protein: 30g
Cholesterol: 90mg
Sodium: 500mg

Remember, these values are approximate, so feel free to adjust based on your own ingredients and portion sizes. Enjoy your delicious, low carb meal without any guilt!

FAQ Section

Got questions about my low carb slow cooker chicken enchilada casserole? I’ve got answers! Here are some common queries I’ve heard from friends and family, along with my tips to help you out.

Can I use frozen chicken breasts?

Absolutely! Just toss those frozen chicken breasts right into the slow cooker without thawing. Just be sure to add an extra hour to the cooking time on low, or about 30 minutes on high. It’s a super convenient option!

What can I serve with this casserole?

This casserole is a meal all on its own, but you can elevate it with some simple sides. I love serving it with a fresh green salad or some cauliflower rice for a low-carb option. You could also add some tortilla chips for a little crunch—just keep it low carb if you’re watching those carbs!

Can I make this ahead of time?

Yes! You can prep all the ingredients and store them in the fridge the night before. Just throw everything in the slow cooker in the morning, and you’ll have a delicious dinner waiting for you when you get home!

How do I adjust the spice level?

If you like a little heat, I recommend adding some diced jalapeños or a sprinkle of chili powder. You can also use spicy enchilada sauce for an extra kick. Just remember, you can always add more spice, but it’s tough to take it away!

Can I use a different sauce?

Of course! While enchilada sauce is traditional, feel free to experiment with green salsa or a homemade taco sauce. Each option brings its own unique flavor, so go ahead and get creative!

How do I know when it’s done cooking?

When it’s done, the chicken should shred easily with a fork, and the veggies will be tender. If you’re unsure, just check the internal temperature of the chicken—it should reach 165°F (75°C) for safe eating.

With these answers in mind, I hope you feel ready to tackle this low carb slow cooker chicken enchilada casserole with confidence! Happy cooking, and enjoy every delicious bite!

Low Carb Slow Cooker Chicken Enchilada Casserole Bliss

Author: Lisa
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Slow Cooker
Cuisine: Mexican
Diet: Low Calorie

Print Recipe

Description

A flavorful low carb chicken enchilada casserole made in a slow cooker.

Ingredients

Scale

2 pounds boneless, skinless chicken breasts
1 can (10 ounces) enchilada sauce
1 cup shredded cheese
1 cup diced bell peppers
1 cup diced onions
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste

Instructions

Place chicken breasts in the slow cooker.
Add diced bell peppers and onions.
Pour enchilada sauce over the chicken and vegetables.
Season with garlic powder, cumin, paprika, salt, and pepper.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Shred the chicken inside the slow cooker.
Stir in shredded cheese and let it melt.
Serve hot and enjoy.

Notes

You can add more vegetables like zucchini or spinach.
Top with avocado or sour cream before serving.

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 3g
Sodium: 500mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 30g
Cholesterol: 90mg

Keywords: low carb slow cooker chicken enchilada casserole

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