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.
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.