Crock Pot Chicken Enchilada Stuffed Peppers Recipe

Looking for an easy Cinco de Mayo recipe? Allow us to introduced these crock pot chicken enchilada stuffed peppers.


  • 2 cups cooked shredded chicken
  • 2 cups cooked white rice
  • 1 cup enchilada sauce
  • 1/2 cup cheddar cheese
  • 3 tablespoons red onion, minced
  • 3 tablespoons fresh cilantro
  • 6 large bell peppers
  • 1/4 cup cheddar cheese
  • green onions, diced, for garnish
  • sour cream, for garnish


  1. In a large bowl, mix together the shredded chicken, rice, enchilada sauce, 1/2 cup shredded cheddar cheese, red onion, and 3 tablespoons cilantro. Set aside.
  2. Fill the slow cooker with 1/3 cup water.
  3. Rinse bell peppers, and then cut around the tops of the bell peppers removing the seeds and stem. Carefully begin filling the bell peppers with the chicken-rice mixture. Place stuffed bell peppers in the slow cooker. Top with remaining 1/4 cup shredded cheddar cheese. Cook on high for 3 hours.
  4. Serve immediately and top with diced green onions, cilantro, and sour cream.
Slow Cooker Stuffed Peppers Picture

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Cooking Method:
Slow Cooker
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Related Recipes:
One Pot Meal Recipes, Slow Cooker Recipes, Cinco de Mayo Recipes, Mexican Recipes, Easy Dinner Recipes, Dinner Recipes, Chicken Recipes
Recipe Yields:
6 servings
Prep Time:
Cook Time:
Total Time:
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Nutrition Facts

Serving Size 1 pepper
Servings Per Recipe 6

Amount Per Serving
Calories from Fat 66
Calories 280

% Daily Value*
Total Fat 8g
  Saturated Fat 3g
Sodium 91mg
Total Carbohydrate 26g
  Dietary Fiber 3g
  Sugars 7g
Protein 21g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.

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    I don't eat rice.. Any other suggestions? Thanks. :)