How to Make Crock Pot Shredded Chicken {BONUS Chicken Enchilada Recipe!}

This shredded chicken recipe is a great “protein base” recipe, so that you have moist, tasty shredded chicken on hand for entrees later in the weekly meal plan, like salads, tacos, enchiladas or even to add to soup.

Cook up a large batch, then shred and freeze or refrigerate in pre-portioned freezer bags ready to pull out and use later. Makes nightly cooking too easy, and everyone loves the rich, brothy taste of this chicken (even the picky eaters!)

The chicken is also ready to be additionally seasoned, for instance, use chili powder and garlic for a Mexican-flavored dish, or taco seasoning for a taco salad protein topper!

Crock Pot Shredded Chicken & Healthy Chicken Enchilada Recipe.jpg

Here’s how you make it.

Ingredients:

  • 2 pounds boneless, skinless chicken breasts
  • 1 can (or half box) low-sodium chicken broth
  • 1 bay leaf
  • 3 cloves garlic, smashed
  • 6-7 whole peppercorns
  • 1/2 cup cooking wine (white is best)

Instructions:

  1. Add all ingredients together into a crock pot, cook on low for 6-8 hours, or high for 3-4. Once chicken pulls apart easily, it is ready! Let chicken cool, remove from crockpot, and shred. You’ve got shredded chicken!

Here’s a quick & comforting recipe you can whip up using this easy crock pot shredded chicken: 

pic 3 for Crock Pot Shredded Chicken & Healthy Chicken Enchilada Recipe.jpg

Ingredients

  • 2 cups crock-pot shredded chicken (soaked in ¼ cup of enchilada sauce)
  • 1 dozen corn tortillas
  • 1 small can mild enchilada sauce
  • 8 ounces shredded cheese
  • Plain Greek yogurt (optional, as topping)

Instructions

  1. Preheat the oven to 375 degrees.
  2. Heat the enchilada sauce in a deep fry pan over low heat.
  3. Place corn tortillas, 2-3 at a time, into the saucepan and soak them until covered by sauce. Remove, lay flat on plate.
  4. Line one side of corn tortilla with small amount of chicken, sprinkle half handful of cheese, then roll and place into baking pan (9x9 size works if the enchiladas are rolled tight, 13x9 is better if you want them looser.)
  5. Once all enchiladas are rolled and placed together into pan, spread remaining enchilada sauce over the top, and sprinkle remaining cheese.
  6. Cover with aluminum foil and bake for 15-20 minutes. Then remove foil, put oven on broil (high) and bake for another 3-4 minutes. Watch it carefully as cheese may burn if left too long on broil.
  7. Remove finished enchiladas and enjoy with a side of rice and beans!

FRESH n’ Healthy Tip: Garnish with a dollop of plain Greek yogurt instead of sour cream – it’s a protein-rich & healthier fat option!

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