Crock-Pot Enchilada Chicken Sliders
Easy Crock-Pot enchilada chicken sliders with shredded chicken in a creamy enchilada sauce are made in the slow cooker and ready for dinner when you are
Prep Time5 minutes mins
Cook Time3 hours hrs
Total Time3 hours hrs 5 minutes mins
Course: Main
Cuisine: American
Servings: 10
- 3 boneless skinless chicken breasts
- 1 teaspoon sea salt
- ½ teaspoon pepper
- 1 teaspoon dried minced onions
- 1 10-oz can mild red enchilada sauce about 1 cup
- 1 8-oz cream cheese
- 1 cup shredded Mexican blend cheese
- slider buns
Spray Crock-Pot with non-stick cooking spray
Add chicken breasts, and season with salt, pepper and onions
Add with enchilada sauce and cream cheese
Cover, and cook on high for 2 1/2 hours or until internal temperature is at least 165 degrees, according to meat thermometer
Shred chicken, and top with shredded cheese
Cover, and cook on low for 30 minutes or until cheese melts and you are ,ready to eat
Add chicken to small slider buns, and top with sliced cheddar cheese, if desired
Serving: 1ounce | Calories: 81kcal | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 32mg | Sodium: 351mg | Potassium: 142mg | Vitamin A: 85IU | Vitamin C: 0.7mg | Calcium: 77mg | Iron: 0.2mg