Slow Cooker Chicken Enchiladas

Slow Cooker Chicken Enchiladas


  • 1 medium onion chopped
  • 2 cloves garlic finely chopped
  • 2 medium jalapenos seeded and deveined, finely chopped
  • 1 lb. raw ground chicken breast
  • 1 cup cauliflower, riced
  • 1 (15-oz.) can black beans rinsed, drained (PHASE 3)
  • 1 (15-oz.) can diced fire roasted tomatoes (or diced tomatoes) no salt or sugar added
  • 1 cup water
  • 2 tbsp. Simple Girl BBQ sauce or Frank’s red hot sauce (or any sugar free hot sauce)
  • 2 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • 2 tsp. ground coriander
  • Sea salt (or Himalayan salt) and ground black pepper to taste; optional
  • 1/4 cup white cheese (PHASE 2)
  • 3 medium green onions chopped
  • ¼ cup finely chopped fresh cilantro
  • Olive oil spray


  1. Heat olive oil spray in medium nonstick skillet over medium-high heat.
  2. Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is soft.
  3. Add garlic and jalapenos; cook, stirring frequently, for 1 to 2 minutes, or until jalapenos are soft.
  4. Add chicken; cook, stirring frequently, for 5 to 6 minutes, or until chicken is cooked through.
  5. Place chicken mixture, cauliflower rice, black beans (phase 3), tomatoes, water, spicy bbq sauce, chili powder, cumin, and coriander in a 3-quart slow cooker; mix well and cover. Cook on high for 3 hours, or until liquid has been absorbed, and farro is tender.
  6. Remove lid and stir mixture. Season with salt and pepper if desired. Add cheese (phase 2); mix well. Cover until cheese has melted.
  7. Top with green onions and cilantro; serve.
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