Slow cooker enchilada chicken and potatoes makes an easy and hearty dinner! Throw just about everything in the crock pot to cook, then add a simple slurry and shredded cheese to thicken the sauce shortly before serving. Serve over rice, quinoa, or couscous.
Course Main Dish
Prep Time 15minutes
Cook Time 4hours
Total Time 4hours15minutes
1lbbaby potatoes,cut in half or smaller [see note]
1small yellow onion,diced
14.5-ozcan chopped green chiles
1/2tspground black pepper
110-ozcan red enchilada sauce
6ozchicken broth or water
4ozcheddar cheeseshredded, plus more for serving
Cooked rice or quinoafor serving
Chopped cilantrofor serving
Add potatoes, onion, and garlic to the slow cooker. Place chicken thighs in an even layer over top.
Pour green chiles over the chicken, and then sprinkle salt, pepper, chili powder, cumin, and smoked paprika over top.
Pour in enchilada sauce and chicken broth/water.
Set slow cooker to HIGH heat and cook for 3-4 hours, or until the chicken is fully-cooked and the potatoes have softened. Chicken is cooked when the temperature of the thickest part reaches 165°F.
About 20 minutes before serving, add flour and about 1 cup of the cooking liquid to a small bowl. Whisk until the flour has dissolved, then pour slurry into the slow cooker and stir.
When the mixture has thickened to your desired consistency, add shredded cheese and stir. Serve alongside cooked rice/quinoa, a salad, your favorite side dish vegetables, etc. and top with chopped cilantro, if you like.
You'll want to cut the potatoes into chunks of the same size so that they cook evenly. Small baby potatoes I cut in half once, but larger ones I cut into quarters.Nutritional info is estimated for the bone-in/skin-on chicken, potatoes, and sauce. It does not include any rice or whatever you would like to serve it with.