crock-pot enchilada chicken sliders with cheddar cheese on plate
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5 from 2 votes

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
Course Main
Cuisine American
Keyword crock-pot, enchilada chicken, pulled chicken
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 10
Calories 81kcal
Author Dee


  • 3 boneless skinless chicken breasts
  • 1 teaspoon sea salt
  • 1/2 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: 1g | 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