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Nutritional Recipes

Slow Cooker Chicken Enchilada Bowls

Written by COA Nutrition Team On February 8, 2019

All the flavor of chicken enchiladas – the easy way…

Nutritious and quick to prep, these crock pot chicken enchiladas are sure to be a new favorite!


  • 3 clove of garlic
  • 1/2 medium onion
  • 1 medium red bell pepper
  • 14.5 ounce of canned diced tomatoes
  • Cooking spray
  • 2 pound of chicken breast
  • 2 cup of your favorite brand’s enchilada sauce
  • 1 teaspoon od ground cumin
  • 1 teaspoon of chili powder
  • 1/2 teaspoon of dried oregano
  • 1 teaspoon of sea salt
  • 15 ounce of canned black beans
  • 1 cup of frozen corn


  • 8 medium corn tortillas
  • 4 cup of cooked brown rice
  • 2 medium avocados
  • 1/4 cup of cilantro
  • 1/2 cup of Mexican cheese blend, shredded


  1. Mince garlic, and dice onion and red bell pepper into small pieces. Partially drain diced tomatoes by pouring off excess liquid from the top of the can.
  2. Spray slow cooker with cooking spray. Drop in diced onion, then chicken breasts, then pour 1/2 cup of enchilada sauce so that it coats the chicken.
  3. Next, pour in diced tomatoes, spices, salt, garlic, black beans, red bell pepper, and corn. Finally, pour 1 cup of enchilada sauce over everything and give a quick stir to the top ingredients.
  4. Turn slow cooker on “low” for 7-8 hours. Once chicken is tender, mix everything well. Use the mixing spoon to help shred or break up chicken into pieces of desired size.
  5. Serve over corn tortillas and/or cooked brown rice. Top with avocado, cilantro, cheese, and remaining ½ cup enchilada sauce, as desired.

Tips of the Month MOBILE

Planning Ahead Tip of the Month

Organize your frozen leftovers

Another important way to take full advantage of your new habits is to label and date your frozen items. Once labeled, you can organize your freezer so that the foods set to expire first are in front and on top!/p>

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