Low Carb Slow Cooker Chicken Enchilada Casserole
This Low Carb Slow Cooker Chicken Enchilada Casserole offers all the delicious flavors of traditional enchiladas without the carbs. Perfect for busy weeknights, this easy-to-make dish uses a slow cooker, making meal prep effortless while delivering a healthy and satisfying meal with tender chicken, bold spices, and melted cheese. Optional toppings like sour cream and guacamole elevate the dish for extra flavor. Ideal for low-carb diets and packed with Mexican-inspired comfort.
- Prep Time: 5 minutes
- Cook Time: 6 hours (on high) or 8 hours (on low)
- Total Time: 6 hours 5 minutes
- Yield: 6 servings
- Category: Slow Cooker
- Method: Mexican
- Cuisine: Gluten-Free
- Diet: Gluten Free
Ingredients
- 24 ounces Rao’s tomato sauce
- 2 pounds chicken breast
- 1 lime
- 1 large onion, thinly sliced
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 2 cups shredded cheddar cheese
- 1/2 cup full-fat sour cream
- Fresh cilantro, for garnish
- Optional: Low-carb tortillas (for layering)
Instructions
- queeze the juice of one lime into a bowl and set aside.
- Peel and thinly slice the onion.
- In the crockpot, combine tomato sauce, lime juice, onion, cumin, garlic powder, and chili powder. Mix well.
- Add the chicken breasts to the crockpot.
- Cook on low for 8 hours or high for 6 hours.
- Once cooked, shred the chicken using two forks.
- Grate the cheddar cheese, or use pre-shredded cheese.
- Top the shredded chicken with cheese, cover, and let the cheese melt for about 10 minutes.
- If using, add slices of low-carb tortillas or black olives before the cheese for extra layers.
- Serve the casserole with sour cream and cilantro as toppings.
Notes
- For extra spice, add chopped jalapeños or hot sauce.
- Use pre-cooked rotisserie chicken for quicker prep.
- To make it dairy-free, substitute dairy-free cheese and sour cream.
- Freeze leftovers for up to 3 months.
- This casserole can also be baked in the oven at 350°F for 45 minutes.
