Slow Cooker Enchilada Chicken




477 per portion


180g brown onion, chopped

450g enchilada sauce or salsa

2 bell-peppers (any colour), chopped

1.2kg chicken breast, diced

400g tin pinto beans, rinsed and drained

300g brown basmati rice, rinsed and drained

700ml recently boiled water

1 tsp ground black pepper

1 tsp sea salt

2 tsps Frank’s hot sauce or Tabasco

How To

Place all of the ingredients into a slow cooker dish.

Stir well, ensuring that the chicken and rice are completely covered by the sauce.

Cover and cook on high for 3-4 hours or low for 6-8 hours.

Add more water during cooking time if required.

Store any leftovers in an airtight container and refrigerate for up to 3 days, or freeze on same day.

Serving suggestions: Serve with soured cream, avocado, cheese and jalapeños.

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