Slow cooker enchilada chicken and potatoes

Slow Cooker Enchilada Chicken and Potatoes

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
Cuisine Southwestern
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4
Calories 542kcal
Author Alyssa


  • 1 lb baby potatoes, cut in half or smaller [see note]
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 2.5-3 lbs chicken thighs, bone-in
  • 1 4.5-oz can chopped green chiles
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika
  • 1 10-oz can red enchilada sauce
  • 6 oz chicken broth or water
  • 1/4 cup all-purpose flour
  • 4 oz cheddar cheese shredded, plus more for serving
  • Cooked rice or quinoa for serving
  • Chopped cilantro for 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.


Calories: 542kcal | Carbohydrates: 26.3g | Protein: 36.8g | Fat: 31.2g | Saturated Fat: 12.3g | Cholesterol: 149mg | Sodium: 611mg | Potassium: 580mg | Fiber: 3.5g | Sugar: 2.4g | Calcium: 210mg | Iron: 5.8mg