Crockpot Chicken Enchilada Stuffed Peppers: 3 Reasons Why

A Weeknight Win You’ll Crave

Hey there, fellow foodies! Do you ever find yourself staring into the fridge at 5 PM, completely stumped on what to make for dinner? The thought of a complicated recipe after a long day can be daunting, right? Well, today, I’m thrilled to share a recipe that’s about to become your new weeknight superhero: Crockpot Chicken Enchilada Stuffed Peppers. Imagine tender, flavorful chicken, rich enchilada sauce, and melty cheese, all nestled inside a vibrant bell pepper, cooked to perfection with minimal effort. This dish isn’t just easy; it’s a hug in a bowl, a comforting classic reimagined for your busy life. Get ready to reclaim your evenings and delight your taste buds with this incredible meal!

Why Make This Recipe

• Effortless Elegance: Say goodbye to complex cooking! This recipe uses your crockpot, allowing you to set it and forget it.
• Flavor Fusion: Taste the delicious mix of smoky enchilada sauce, savory chicken, and sweet bell peppers in every bite.
• Healthy & Hearty: Bell peppers give a healthy base, full of vitamins, making this a full and good meal.
• Family-Friendly: Kids and adults will love the bright colors and great taste of these stuffed peppers.
• Customizable: You can easily change the spice level and ingredients to fit your family’s taste.
• Meal Prep Dream: These Crockpot Chicken Enchilada Stuffed Peppers are great for meal prepping. They give you tasty lunches or dinners all week.

How to Make Crockpot Chicken Enchilada Stuffed Peppers

First, you prepare the peppers by washing them and cutting them in half. Then, you mix the chicken filling with sauce and seasonings. Next, you fill the peppers and place them in the crockpot with extra sauce. Finally, you slow cook them until tender and finish with melted cheese on top.

Ingredients of Crockpot Chicken Enchilada Stuffed Peppers

For the Chicken Filling:

• Boneless, Skinless Chicken Breasts: (2-3 large, about 1.5 – 2 lbs)
• Red Enchilada Sauce: (1-2 cans, 10-15 oz each, depending on desired sauciness)
• Diced Green Chilies: (1 can, 4 oz, mild or hot as preferred)
• Onion: (1 small, finely diced)
• Garlic: (2-3 cloves, minced)
• Cumin: (1 tsp)
• Chili Powder: (1 tsp)
• Smoked Paprika: (1/2 tsp)
• Salt and Black Pepper: (to taste)
• Cheddar or Monterey Jack Cheese: (1 cup, shredded, plus more for topping)
• Cooked Rice: (1 cup, optional, for a more substantial filling)

For the Stuffed Peppers:

• Bell Peppers: (6-8 medium, various colors like red, yellow, orange, or green)
• Extra Enchilada Sauce: (1/2 cup, for the bottom of the crockpot)
• More Shredded Cheese: (1/2 cup, for topping)

Directions of Crockpot Chicken Enchilada Stuffed Peppers

Step 1: Prep the Peppers

• Wash and cut bell peppers in half lengthwise. Remove seeds and membranes.
• (Optional) For slightly softer peppers, you can par-boil them for 5-7 minutes.

Step 2: Assemble the Chicken Filling

• In a large bowl, combine shredded cooked chicken (or place raw chicken breasts directly in the crockpot if cooking from raw – see notes below).
• Add enchilada sauce, diced green chilies, diced onion, minced garlic, cumin, chili powder, smoked paprika, salt, and pepper.
• If using, stir in cooked rice.
• Mix well until all ingredients are evenly coated.

Step 3: Fill the Peppers

• Pour 1/2 cup of enchilada sauce into the bottom of your crockpot.
• Carefully spoon the chicken filling into each bell pepper half, mounding it slightly.
• Arrange the filled peppers snugly in the crockpot, making sure they stand upright.

Step 4: Slow Cook to Perfection

• Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours, or until the peppers are tender.
• During the last 30 minutes of cooking, sprinkle the remaining shredded cheese over the top of each pepper.
• Re-cover and continue cooking until the cheese is melted and bubbly.

How to Serve Crockpot Chicken Enchilada Stuffed Peppers

These Crockpot Chicken Enchilada Stuffed Peppers make a full meal on their own. You can add a sprinkle of fresh cilantro for brightness. A dollop of sour cream or Greek yogurt gives a cool contrast. Avocado or guacamole adds healthy fats. You can also add fresh pico de gallo or salsa. A simple side of corn mixed with red onion and lime juice is also good. Tortilla chips are great for scooping up any extra sauce. A squeeze of fresh lime juice can make the flavors pop.

How to Store Crockpot Chicken Enchilada Stuffed Peppers

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use the microwave (cover with a damp paper towel to prevent drying) or bake them in the oven at 350°F (175°C) until heated through, about 15-20 minutes.

Tips to Make Crockpot Chicken Enchilada Stuffed Peppers

• Cooking Raw Chicken: If you use raw chicken breasts, place them whole in the crockpot with 1 cup of enchilada sauce, onion, garlic, and seasonings. Cook on low for 3-4 hours or high for 1.5-2 hours. Then, shred and mix with the other filling ingredients before adding back to the crockpot with the peppers.
• Spice Level: Change the amount of diced green chilies or add a bit of cayenne pepper for more heat.
• Preventing Watery Peppers: If your peppers release a lot of water, you can gently drain some liquid from the crockpot before serving.
• Don’t Overcrowd: Make sure your peppers fit well in your crockpot for even cooking.
• Cheese Choice: Try other cheeses like Colby Jack, Pepper Jack, or a Mexican blend for different tastes.

Variation

• Vegetarian Version: Use black beans, corn, and chopped zucchini instead of chicken.
• Rice-Free Option: Skip the rice for a lower-carb choice.
• Different Meats: Shredded turkey can also be used.
• Spicy Kick: Add a seeded and minced jalapeño to the filling.
• Smoky Flavor: A dash of liquid smoke or a chipotle pepper in adobo sauce can make it smokier.
• Creamy Texture: Mix in a few spoonfuls of cream cheese or a dairy-free cream alternative to the filling.

FAQs

Q1: Can I make these **Crockpot Chicken Enchilada Stuffed Peppers** ahead of time?

Yes! You can put together the stuffed peppers the night before. Cover them and put them in the fridge. Then, just move them to the crockpot in the morning and cook as planned. Leftovers also keep well and reheat nicely.

Q2: What kind of bell peppers are best for **Crockpot Chicken Enchilada Stuffed Peppers**?

You can use any color of bell pepper for your Crockpot Chicken Enchilada Stuffed Peppers! Red, yellow, and orange peppers are usually sweeter. Green peppers have a slightly stronger, earthy taste. Choose different colors for a bright and nice look.

Q3: Can I freeze **Crockpot Chicken Enchilada Stuffed Peppers**?

Yes, you can freeze cooked Crockpot Chicken Enchilada Stuffed Peppers. Let them cool completely. Then, put them in an airtight, freezer-safe container or bag. You can freeze them for up to 2-3 months. Thaw them in the fridge overnight and reheat as explained above.

Traditional Crockpot Chicken Enchilada Stuffed Peppers

These Crockpot Chicken Enchilada Stuffed Peppers are a delicious and easy weeknight meal. Bell peppers are filled with a savory chicken and cheese mixture, then slow-cooked to perfection.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings 6 people

Calories 450 kcal

Equipment

• Large bowl
• Crockpot

Ingredients

  

Main Ingredients

• 2 large Boneless, Skinless Chicken Breasts (about 1.5 lbs)
• 1 can Red Enchilada Sauce (15 oz)
• 1 can Diced Green Chilies (4 oz, mild)
• 1 small Onion finely diced
• 2 cloves Garlic minced
• 1 tsp Cumin
• 1 tsp Chili Powder
• 0.5 tsp Smoked Paprika
• Salt and Black Pepper to taste
• 1.5 cup Cheddar Cheese (1 cup for filling, 0.5 cup for topping)
• 6 medium Bell Peppers various colors
• 0.5 cup Extra Enchilada Sauce for crockpot bottom

Instructions

 

Preparation

• Wash and halve the bell peppers, then remove the seeds and membranes.
• In a large bowl, combine cooked shredded chicken, 1 can of enchilada sauce, diced green chilies, diced onion, minced garlic, cumin, chili powder, smoked paprika, salt, and pepper; stir well.
• Mix 1 cup of shredded cheddar cheese into the chicken mixture.

Cooking

• Pour 1/2 cup of extra enchilada sauce into the bottom of your crockpot.
• Spoon the chicken filling into each bell pepper half and arrange them snugly in the crockpot.
• Cover and cook on low for 4-6 hours or on high for 2-3 hours, until peppers are tender.
• During the last 30 minutes, sprinkle the remaining 1/2 cup of shredded cheddar cheese over the peppers.
• Re-cover and cook until the cheese is melted and bubbly.

Serving

• Serve hot with optional toppings such as fresh cilantro, sour cream, or guacamole.

Notes

For a spicier kick, add a pinch of cayenne pepper to the chicken filling. You can also brown the chicken breasts before shredding them for an extra layer of flavor.