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Crockpot Chicken Enchilada Stuffed Peppers ready to eat

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.
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Prep Time 30 minutes
Cook Time 5 hours 50 minutes
Total Time 6 hours 20 minutes
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.