Description
This Keto Slow Cooker Chicken Enchilada Casserole is a delicious and easy meal that is perfect for busy weeknights.
Ingredients
Scale
- 2 pounds chicken breasts
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 1/2 cup diced onions
- 1/2 cup bell peppers
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped cilantro
Instructions
- Place chicken breasts in the slow cooker.
- Add the enchilada sauce, onions, bell peppers, garlic powder, cumin, chili powder, salt, and black pepper over the chicken.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Shred the chicken with two forks and stir in the chopped cilantro.
- Top with shredded cheese and let it melt before serving.
Notes
- This recipe can be made with cauliflower rice or served over lettuce for a low-carb option.
- Adjust spices according to your heat preference.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg