Crock Pot Chicken Enchilada Stuffed Peppers Recipe
Katie Jasiewicz | Katie's CucinaLooking for an easy Cinco de Mayo recipe? Allow us to introduced these crock pot chicken enchilada stuffed peppers.
Who loves stuffed peppers? I do!
I grew up eating these on a bi-weekly basis (or at least it felt like that). I've never steered away from my traditional stuffed peppers with ground beef and rice before last month.
I also always pre-cooked the bell pepper and then baked them off in the oven. That's no longer needed with these Slow Cooker Chicken Enchilada Stuffed Peppers!
For years now, I've seen people cook their stuffed peppers in the slow cooker... why I haven't tried this until now is beyond me. Especially because you all know how much I love my slow cooker!
I also don't understand why I have yet to branch out from the standard stuffed bell pepper with newer variations of filling. Seriously, this is a super easy recipe and the best way to utilize leftover rotisserie chicken, rice and, of course, use up that homemade spicy enchilada sauce!
This is an ideal weekend meal or a meal that you can put together quickly and have three hours to go run errands! I've only ever cooked these on high for three hours, so I can't guarantee that a low setting for double the amount of time would work. If you try it, let me know!
This recipe is a total crowd pleaser, too. You can have a batch of the peppers sitting warm in the slow cooker along with the rest of your potluck. Keeping foods warm is essential when throwing a big party so I always like to bring out recipes like this!
All you need to bring it together is some cool guacamole and chips, and maybe a green salad if you're feeling healthy!
Whether you're throwing a Mexican Fiesta brunch or simply want an easy dinner to put together to commemorate Cinco de Mayo this recipe will rock your socks!
Planning a dinner party and need some inspiration?
How about looking for a new slow cooker dinner idea?
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Crock Pot Chicken Enchilada Stuffed Peppers Recipe
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Ingredients
- 2 cups Cooked Shredded Chicken
- 2 cups Cooked White Rice
- 1 cup Enchilada Sauce
- 3/4 cup Cheddar Cheese, divided
- 3 tablespoons Red Onion, minced
- 3 tablespoons Fresh Cilantro
- 6 large Bell Peppers
- Green Onions, diced, for garnish
- Sour Cream, for garnish
Directions
- 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.
- Fill the slow cooker with 1/3 cup water.
- 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.
- Serve immediately and top with diced green onions, cilantro, and sour cream.
Recommended
- Published:
- Modified:
- Author:
- Katie Jasiewicz
- Cooking Method:
- Slow Cooker
- Cuisine:
- Mexican
- Category:
- Dinners
- Tags:
- One Pot Meals, Slow Cooker, Cinco de Mayo, Mexican, Easy Dinners, Dinners, Chicken
- 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:
- Related Post:
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Published:
Author: Katie Jasiewicz
Recipe Yields: 6 servings
Prep Time: 10 minutes
Cook Time: 180 minutes
Total Time: 190 minutes
Nutrition Facts
Amount Per Serving
