Chicken · Crock Pot · Low Carb

Crock Pot Chicken Enchiladas

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These Crock Pot Chicken Enchiladas are so good! They are a low carb or even keto option because the wraps or rice are optional.

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All you need to make this recipe is a crock pot (here is my favorite one), chicken breast, salsa verde and cream cheese. After that the options are endless.

We served the chicken over rice with colby jack cheese and cilantro and it was delicious. You could also wrap the chicken in tortilla wraps, put it over lettuce as a salad or just eat it as is for a quick keto option.

Crock Pot Chicken Enchiladas

Crock Pot Chicken Enchiladas

  • Servings: 4-6
  • Difficulty: easy
  • Print

Low carb Chicken Enchiladas made in the crock pot.

Ingredients

  • 2 lbs chicken breast
  • Jar of salsa verde
  • 8 oz cream cheese
  • Optional: rice, tortillas, colby jack cheese, cilantro (for serving)

Directions

  1. Place chicken and salsa verde in the crock pot.
  2. Cook on high for 4 hours or low for 8 hours.
  3. Add cream cheese during the last 30 minutes of cooking to allow it to melt in.
  4. Remove chicken breasts and slice or shred them.
  5. Return the chicken to the pot and stir to coat in sauce.
  6. Serve chicken over rice, in tortillas, or as desired and enjoy!

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