Crockpot Chicken Enchilada Stuffed Peppers: How 1 Dish Feeds All

Your Weeknight Dinner Hero Awaits!

Busy weekdays often mean a struggle to get a comforting yet healthy meal on the table. You want delicious food without the fuss. What if there’s a dish that brings all the vibrant flavors of chicken enchiladas, but with the delightful convenience of your Crockpot and the added goodness of stuffed peppers? Get ready to unveil your new favorite weeknight solution: Crockpot Chicken Enchilada Stuffed Peppers. This meal is delicious and simple to make!

Why Make This Recipe

Unbeatable Flavor Meets Unmatched Convenience

You will love these Crockpot Chicken Enchilada Stuffed Peppers. They are a one-pot wonder, which means minimal cleanup and hands-off cooking. They are healthy and hearty, packed with vegetables and protein-rich chicken. This recipe is family-friendly and you can customize it for different tastes. It’s a meal prep dream, perfect for batch cooking and easy reheating. Prepare for a flavor explosion with savory chicken, zesty enchilada sauce, and sweet bell peppers.

Ingredients of Crockpot Chicken Enchilada Stuffed Peppers

What You’ll Need: A Culinary Shopping List

• Peppers: 4-6 large bell peppers (various colors: red, yellow, orange for sweetness; green for a slightly more robust flavor).
• Chicken: 1.5 lbs boneless, skinless chicken breasts or thighs (shredded).
• Enchilada Sauce: 1 (19-ounce) can red or green enchilada sauce (or homemade).
• Beans: 1 (15-ounce) can black beans or pinto beans (rinsed and drained).
• Corn: 1 cup frozen or canned corn (drained).
• Cheese: 2 cups shredded Monterey Jack, cheddar, or a Mexican blend.
• Onion: 1 medium onion (chopped).
• Garlic: 2 cloves garlic (minced).
• Spices: 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon paprika, salt and black pepper to taste.
• Optional Toppings: Fresh cilantro (chopped), sour cream or Greek yogurt, avocado or guacamole, jalapeños (sliced), lime wedges.

Directions of Crockpot Chicken Enchilada Stuffed Peppers

The Effortless Journey to Deliciousness

1. Prep Your Peppers: Cut bell peppers in half lengthwise. Remove the seeds and membranes.
2. Cook the Chicken: Place one cup of enchilada sauce on the bottom of your Crockpot. Add the chicken breasts or thighs. Sprinkle with cumin, chili powder, paprika, salt, and pepper. Pour another cup of enchilada sauce over the chicken. Cook on low for 3-4 hours or on high for 2-3 hours, until the chicken is cooked through and easy to shred.
3. Shred & Combine: Remove the chicken from the Crockpot (reserve the sauce in the Crockpot). Shred the chicken using two forks or a hand mixer. In a large bowl, combine the shredded chicken, rinsed black beans, drained corn, chopped onion, minced garlic, and 1 cup of shredded cheese. Mix well.
4. Stuff & Sauce: Carefully fill each bell pepper half with the chicken mixture. Place the stuffed peppers into the Crockpot, nestled among the sauce used for cooking the chicken. Pour the remaining enchilada sauce over the stuffed peppers.
5. Slow Cook to Perfection: Cover the Crockpot and cook on low for another 2-3 hours, or until the peppers are tender-crisp.
6. The Cheesy Finish: About 15-20 minutes before serving, sprinkle the remaining 1 cup of shredded cheese over the stuffed peppers. Cover again until the cheese is melted and bubbly.

How to Serve Crockpot Chicken Enchilada Stuffed Peppers

Elevate Your Dinner Experience

Serve your Crockpot Chicken Enchilada Stuffed Peppers hot. Garnish with fresh cilantro, a dollop of sour cream or Greek yogurt, and a squeeze of fresh lime juice. A side of avocado or guacamole adds a nice touch. For a complete meal, pair them with a simple green salad, extra rice, or some crunchy tortilla chips. You can also turn leftovers into a deconstructed bowl by breaking up the peppers and mixing with rice and toppings.

How to Store Crockpot Chicken Enchilada Stuffed Peppers

Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3-4 days.

Tips to Make Crockpot Chicken Enchilada Stuffed Peppers

Mastering Your Meal

• Don’t Overcook: Watch the peppers carefully during the final cooking stage. You want them tender-crisp, not mushy.
• Choosing Your Peppers: Red, yellow, and orange bell peppers offer a sweeter flavor. Green bell peppers provide a slightly more robust taste. Use a variety for visual appeal and balanced flavor.
• Shredding Chicken: For easy shredding, use two forks or, for even quicker results, place the cooked chicken in a stand mixer with the paddle attachment and mix on low speed for a few seconds.
• Spice Level Adjustment: For more heat, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the filling. To reduce spice, use a mild enchilada sauce.
• Preventing Watery Peppers: After halving and deseeding your bell peppers, you can place them cut-side down on a paper towel for about 10-15 minutes to drain any excess moisture.

Variation

Endlessly Versatile

• Vegetarian Option: Replace chicken with extra black beans, pinto beans, lentils, or a plant-based crumble for a delicious meat-free version.
• Spice It Up: Add sliced jalapeños or serrano peppers to the filling, or a dash of hot sauce, for extra heat.
• Different Cheeses: Experiment with pepper jack, Colby, or cotija cheese for different flavor profiles.
• Grain Power: Mix cooked quinoa or brown rice into the filling for a heartier meal.
• Smoky Flavor: Add a teaspoon of chipotle powder or smoked paprika to the chicken spices for a subtle smoky depth.

FAQs

Your Burning Questions, Answered!

Q1: Can I make these Crockpot Chicken Enchilada Stuffed Peppers ahead of time?
A1: Yes, you can prepare the chicken filling and stuff the peppers ahead of time. Store them in the refrigerator, covered, for up to 24 hours. Then, place them in the Crockpot and cook as directed.

Q2: How do I store and reheat leftover Crockpot Chicken Enchilada Stuffed Peppers?
A2: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use the microwave, oven, or air fryer until heated through.

Q3: Can I use different types of meat for these Crockpot Chicken Enchilada Stuffed Peppers?
A3: Yes, you can substitute the chicken with ground turkey or even ground beef. Cook the ground meat on the stovetop first, drain any excess fat, then mix it with the other filling ingredients before stuffing the peppers and adding them to the Crockpot.

Spicy Crockpot Chicken Enchilada Stuffed Peppers

These vibrant bell peppers are generously stuffed with a savory, spicy chicken enchilada filling, slow-cooked to tender perfection in your Crockpot. A hassle-free and delicious meal that's bursting with flavor and easy to customize with your favorite toppings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 5 hours hrs 50 minutes mins

Total Time 6 hours hrs 20 minutes mins

Servings 6 servings

Calories 450 kcal

Equipment

• Crockpot
• Large bowl
• Forks or hand mixer

Ingredients

  

Main Ingredients

• 4-6 large bell peppers (various colors)
• 1.5 lbs boneless, skinless chicken breasts or thighs (shredded)
• 1 (19-ounce) can red enchilada sauce
• 1 (15-ounce) can black beans (rinsed and drained)
• 1 cup frozen corn (drained)
• 2 cups shredded Monterey Jack cheese
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 1/4 teaspoon cayenne pepper (for extra spice)

Instructions

 

Instructions

• Prepare bell peppers by halving them lengthwise, removing seeds and membranes, then drain them on a paper towel.
• Add 1 cup of enchilada sauce to the Crockpot, then add chicken and season with cumin, chili powder, paprika, cayenne pepper (if using), salt, and pepper. Pour another cup of enchilada sauce over the chicken and cook on low for 3-4 hours or high for 2-3 hours.
• Remove the cooked chicken from the Crockpot, reserving the sauce, and shred it using two forks or a hand mixer.
• In a large bowl, combine the shredded chicken with rinsed black beans, drained corn, chopped onion, minced garlic, and 1 cup of shredded Monterey Jack cheese, then mix well.
• Fill each bell pepper half with the prepared chicken mixture.
• Place the stuffed peppers into the Crockpot with the reserved sauce and pour the remaining enchilada sauce over them.
• Cover and cook on low for an additional 2-3 hours until the peppers are tender-crisp.
• 15-20 minutes before serving, sprinkle the remaining 1 cup of Monterey Jack cheese over the peppers and cover until melted and bubbly.
• Serve hot, optionally garnished with fresh cilantro, sour cream, sliced jalapeños, and lime wedges.

Notes

For a milder flavor, omit the cayenne pepper. You can also add other vegetables like diced zucchini or mushrooms to the filling. Fresh cilantro, sour cream, sliced jalapeños, and lime wedges make excellent optional toppings.