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