What is This Recipe?
Crockpot Chicken Enchilada Stuffed Peppers.
Why Make This Recipe
This recipe is easy to make for busy weeknights. It has all the great tastes of chicken enchiladas in bell peppers. It is good for you with chicken and vegetables. Everyone usually loves these colorful peppers. You can also change it to fit what you like.
How to Make Crockpot Chicken Enchilada Stuffed Peppers
You will first get your peppers ready. Then, you will make the chicken filling. After that, you will stuff the peppers and put them in the slow cooker.
Ingredients of Crockpot Chicken Enchilada Stuffed Peppers
- For the Stuffed Peppers:
- Large Bell Peppers (any color)
- Cooked Shredded Chicken (like from a rotisserie chicken)
- Enchilada Sauce (red or green)
- Cream Cheese
- Canned Diced Green Chiles
- Corn (fresh, frozen, or canned)
- Black Beans (rinsed and drained)
- Shredded Cheese (Mexican blend, cheddar, or Monterey Jack)
- Onion (diced)
- Garlic (minced)
- Cumin
- Chili Powder
- Salt & Pepper to taste
- Optional Toppings:
- Fresh Cilantro (chopped)
- Sour Cream or Greek Yogurt
- Avocado (diced or sliced)
- Salsa
- Jalapeños (sliced, for extra flavor)
Directions of Crockpot Chicken Enchilada Stuffed Peppers
Preparing Your Peppers
- Wash your bell peppers well. Cut them in half the long way. Take out the seeds and white parts.
- For softer peppers, you can briefly cook them. Microwave them for 2-3 minutes. Or, put them in boiling water for 1-2 minutes. This makes sure they are soft when done.
Crafting the Delicious Filling
- Cook diced onion in a pan over medium heat until soft. Add minced garlic and cook for 1 more minute until it smells good.
- In a big bowl, mix the cooked shredded chicken, cream cheese, diced green chiles, corn, black beans, some shredded cheese, cooked onion and garlic, cumin, chili powder, salt, and pepper. Stir it all together well.
Stuffing and Slow Cooking
- Put the chicken mixture into each bell pepper half. Pile it up a little.
- Pour a little enchilada sauce into the bottom of your Crockpot. Place the stuffed peppers close together in one layer.
- Pour the rest of the enchilada sauce over the peppers. Sprinkle the rest of the shredded cheese generously over each pepper.
- Cover and cook on LOW for 3-4 hours or on HIGH for 2-3 hours. Cook until the peppers are soft and the cheese is melted and bubbly.
How to Serve Crockpot Chicken Enchilada Stuffed Peppers
Serve your Crockpot Chicken Enchilada Stuffed Peppers with rice or tortilla chips. A fresh green salad with lime dressing tastes great with it. You can also offer all the optional toppings like cilantro, sour cream, avocado, and salsa.
How to Store Crockpot Chicken Enchilada Stuffed Peppers
You can keep leftover stuffed peppers in a sealed container in the fridge for 3-4 days.
Tips to Make Crockpot Chicken Enchilada Stuffed Peppers
- Do not put too much filling in the peppers, or they might break.
- Using pre-cooked chicken, like a rotisserie chicken, saves a lot of time.
- Change the amount of green chiles and chili powder for more or less spice.
- You can warm up leftovers in the microwave or oven.
Variations
- Beef Enchilada Stuffed Peppers: Use ground beef or turkey instead of chicken.
- Vegetarian Option: Skip the chicken. Add more beans, corn, and cooked vegetables like zucchini and sweet potato.
- Spicy Kick: Add finely chopped jalapeño or a little cayenne pepper for more heat.
- Different Cheese: Try different kinds of cheese blends.
FAQs
Q1: Can I make Crockpot Chicken Enchilada Stuffed Peppers ahead of time?
Yes, you can make the filling the day before and keep it in the fridge. Stuff the peppers right before you cook them in the Crockpot.
Q2: What kind of bell peppers work best for this Crockpot Chicken Enchilada Stuffed Peppers recipe?
Any color bell pepper is fine. Red, yellow, and orange peppers are sweeter. Green peppers have a stronger taste. Using different colors makes the dish look nice.
Q3: My bell peppers are not soft enough. What can I do next time?
To get very soft peppers, cook them briefly before you stuff them. You can microwave the cut peppers for 2-3 minutes, or put them in boiling water for 1-2 minutes until they are a little soft. This will help them cook faster in the Crockpot.
Classic Crockpot Chicken Enchilada Stuffed Peppers
Equipment
- Crockpot (Slow Cooker)
- Large Bowl
- Pan
Ingredients
Main Ingredients
- 6 Large Bell Peppers any color
- 3 cups Cooked Shredded Chicken from a rotisserie chicken
- 1 ½ cups Enchilada Sauce red
- 4 oz Cream Cheese softened
- 1 can (4 oz) Diced Green Chiles drained
- 1 cup Corn frozen, thawed
- 1 can (15 oz) Black Beans rinsed and drained
- 1 ½ cups Shredded Mexican blend Cheese
- ½ cup Onion diced
- 2 cloves Garlic minced
- 1 tsp Cumin
- 1 tsp Chili Powder
- ½ tsp Salt
- ¼ tsp Black Pepper
- Fresh Cilantro chopped, for topping (optional)
- Sour Cream for topping (optional)
- Diced Avocado for topping (optional)
- Salsa for topping (optional)
Instructions
Preparation
- Wash bell peppers, cut them lengthwise, and remove seeds and white parts; for softer peppers, microwave them for 2-3 minutes or briefly boil for 1-2 minutes.
- In a pan, cook diced onion over medium heat until soft (about 5 minutes), then add minced garlic and cook for 1 more minute until fragrant.
- In a large bowl, combine cooked shredded chicken, softened cream cheese, diced green chiles, corn, black beans, 1 cup of shredded Mexican blend cheese, cooked onion and garlic, cumin, chili powder, salt, and pepper; mix all ingredients thoroughly.
- Pour ¼ cup of enchilada sauce into the bottom of your Crockpot.
- Carefully stuff each bell pepper half with the chicken mixture, mounding it slightly, and arrange them snugly in a single layer in the Crockpot.
- Pour the remaining enchilada sauce evenly over the stuffed peppers.
- Sprinkle the remaining ½ cup of shredded Mexican blend cheese generously over each pepper.
- Cover the Crockpot and cook on LOW for 3-4 hours or on HIGH for 2-3 hours, until the peppers are tender, and the cheese is melted and bubbly.
- Serve hot with optional toppings like fresh cilantro, sour cream, diced avocado, and salsa.