Classic Crockpot Chicken Enchilada Stuffed Peppers
These Classic Crockpot Chicken Enchilada Stuffed Peppers are a delicious and easy meal, featuring bell peppers filled with a savory mixture of shredded chicken, cream cheese, black beans, corn, and spices, all slow-cooked in enchilada sauce.
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.
Notes
For softer peppers, microwave them for 2-3 minutes or briefly boil them for 1-2 minutes before stuffing. Serve with your favorite toppings like fresh cilantro, sour cream, diced avocado, and salsa for an enhanced flavor.