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mexican chicken casserole
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4.05 from 24 votes

Slow cooker mexican chicken casserole

Add all the ingredients for this mexican chicken casserole into your slow cooker and come home to a healthy dinner! This easy enchilada bake is naturally gluten free and super healthy. It also freezes really well!
Prep Time10 mins
Cook Time5 hrs
Course: Dinner
Cuisine: Mexican
Keyword: casserole, chicken dinner, crock pot, healthy, quinoa, slow cooker
Servings: 6
Calories: 410kcal


  • 3 boneless skinless chicken breasts (about 1lb)
  • 1 1/2 cups chicken broth, stock or bone broth
  • 1 cup uncooked quinoa rinsed
  • 1- 10 oz can red enchilada sauce (check ingredients for sugar)
  • 1-4.5 oz can green chilies
  • 1 15-oz can corn
  • 1 15-oz can black beans drained and rinsed
  • 1 yellow onion diced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 cup shredded Mexican cheese if desired (omit for DF option)
  • Chopped cilantro, avocado and tomatoes for serving


  • Place chicken into a 6-qt slow cooker.
  • Stir in chicken broth/stock, quinoa, enchilada sauce, green chiles, corn, black beans, onion, cumin and chili powder, salt and pepper. Cover and cook on low heat for 4-6 hours.
  • Remove chicken from the slow cooker and shred using two forks.
  • Stir chicken back into the slow cooker then top with cheese if using. Cover and cook on low heat for an additional 10-15 minutes, or until the cheese is melted
  • Serve with avocado, chopped cilantro and tomatoes


To freeze: place cooked casserole in an air-tight container for up to 6 months. Thaw overnight in the fridge then heat in the crock pot on low for 2-3 hours or in the microwave.


Serving: 1g | Calories: 410kcal | Carbohydrates: 36.6g | Protein: 34g | Fat: 14.3g | Saturated Fat: 5.2g | Cholesterol: 84mg | Sodium: 830mg | Fiber: 4.9g | Sugar: 2.3g