Slow Cooker Fiesta Chicken


  • 2 pounds boneless skinless chicken breasts
  • 10 ounce can of Red enchilada sauce 
  • 1 cup salsa verde
  • 1/2 cup sour cream


Spray slow cooker with non-stick cooking spray. Place chicken breasts in a single layer in cooker. Mix enchilada sauce and salsa verde in a medium size bowl then pour evenly over chicken. Cook on high for 4-5 hours or on low for 6-8 hours (adjust cooking times according to your cooker). When ready, using two forks, shred chicken then add sour cream, stir until blended - cover and cook on low until heated through, about 20 minutes.

Serve the chicken piled high on a roll, over rice or serve as  tacos and burritos, topped with your favorite Mexican toppings - hot sauce, taco sauce, shredded cheddar cheese, sour cream, chopped lettuce, diced tomatoes, sliced avocado, fresh cilantro, onion,  jalapenos, fresh lime juice and more.


  • You can easily adapt this recipe to your liking by adjusting the heat for the enchilada sauce and salsa verde (mild, medium, hot). I like to use mild  for both and add the heat with hot sauce on my own - that way everyone is happy.
  • Serve with your favorite Mexican side dishes- corn, rice, beans, chips, guac and salsa.  Our favorite sides -  Cilantro Lime Rice and Mexican Sweet Corn Cake!
  • For me, hot sauce is a must-have with this chicken - I use Cholula Hot Sauce (no affiliation, just a fan).