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Home » Main Dishes » Gluten-Free Chicken Enchilada Bowls – Slow Cooker Recipe

Gluten-Free Chicken Enchilada Bowls – Slow Cooker Recipe

Last Updated April 4, 2023. Published June 26, 2017 Good For You Gluten Free

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Gluten-Free Chicken Enchilada Bowls – Slow Cooker Recipe
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In my quest to eat healthier, I’m looking for recipes that require minimal effort, maximum taste, and are low in calories.

That’s why I’m excited to share with you my simple shredded chicken enchilada bowl recipe, made with just a few simple ingredients and with little effort too.

To make these delicious, healthy, flavorful bowls, you’ll want first to make the shredded chicken.

Chicken Enchilada Bowl Recipe - Good For You Gluten Free

One of the best ways to do this is in your slow cooker.

Simply add four chicken breasts to your slow cooker, top with a red enchilada sauce, Picante sauce, or even chicken broth, and cook it on high for four hours. Do not cook the chicken longer than four hours, or it becomes mealy.

Once the chicken is ready, you take it out of your slow cooker. Allow it to cool slightly, then shred it by hand or with two forks. Set it aside (do not put it back into the slow cooker). Add about 1/2 cup of the sauce from the slow cooker to the shredded chicken mixture to taste.

Picture of shredded chicken and other ingredients needed for the fresh chicken enchilada bowls

Now you’re ready to assemble the fresh ingredients for the enchilada bowls quickly.

Add a layer of white or brown rice to the bottom of your bowl, or use shredded lettuce for a healthier option.

Now top your rice or lettuce with shredded chicken and various fresh toppings.

As you can see, my bowls include canned black beans, canned corn (although I prefer freshly shucked corn when it’s in season), cherry tomatoes, avocados, jalapenos, fresh cilantro, and a squeeze of lime.

Up close on two chicken enchilada bowls

You can use any toppings you like – olives, red peppers, mangoes, etc. These are your chicken enchilada bowls, so make them your own.

You can also add some of the sauce from the slow cooker on top of your bowl for extra flavor and spice.

Overhead on top of a gluten-free chicken enchilada bowl

I love this easy weeknight meal, and my kids go crazy for it too. It’s a winner-winner chicken dinner – gluten-free-style, of course!

Want More Recipes Like This?

Try these recipes on for size:

Slow Cooker Chicken Enchilada Soup – Who says soup’s not a meal? This hearty chicken enchilada soup has all the fixings and tastes great.

Moroccan Chicken – Channel some delicious new spices with my healthy slow cooker Moroccan chicken recipe.

Slow Cooker Chicken Enchilada Bowls

These fresh chicken enchilada bowls are loaded with delicious shredded chicken and fresh vegetables over a canvas of brown or white rice.
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Course: Main Course
Cuisine: Mexican
Keyword: chicken enchilada bowls, shredded chicken, slow cooker chicken, tex mex bowls
Prep Time: 15 minutes minutes
Cook Time: 4 hours hours
Total Time: 1 hour hour 15 minutes minutes
Servings: 4 servings
Calories: 500kcal
Author: Jenny Levine Finke

Equipment

  • Slow Cooker

Ingredients

  • 1 lb chicken breasts boneless, skinless (about 3-4 breasts)
  • 16 ounces red enchilada sauce or picante sauce of choice
  • 15 ounces corn (from a can) drained and rinsed. (If corn is in season, use freshly shucked corn on the cob)
  • 15 ounces black beans (from a can) drained and rinsed
  • 12 cherry tomatoes chopped
  • 1 avocado sliced
  • 1 lime cut into wedges, optional
  • 2 tbsp fresh cilantro chopped, optional
  • 1 jalapeno sliced, optional

Instructions

  • Add chicken breasts to your slow cooker and top with enchilada sauce, picante sauce, or sauce of choice. Set slow cooker to cook on high for 4 hours (no longer or chicken becomes mealy). Remove chicken slow cooker and allow it to slightly cool on a plate before shredding with two forks or by hand. Do not add it back into the slow cooker, rather, add 1/2 cup (more or less, to taste) of the sauce to the chicken and mix it until well combined. Set aside.
  • To assemble your chicken enchilada bowls, add cooked rice to the bottom of a bowl, then top with shredded chicken, black beans, corn, tomatoes, fresh cilantro, jalapenos (optional) and a squeeze of lime. Add extra enchilada or picante sauce on top for added flavor.

Notes

You can use the toppings you enjoy most – add lettuce, olives, red peppers, guacamole, cheese, mangoes, pineapple, sliced radishes, etc.
Serve your bowl over white or brown rice, or, for a healthier option, serve it all over a big bowl of lettuce.
You can also cook your chicken breasts in 2 cups of chicken broth. Then add picante sauce on top of your final creation.

Nutrition

Calories: 500kcal | Carbohydrates: 63g | Protein: 41g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 943mg | Potassium: 1734mg | Fiber: 18g | Sugar: 11g | Vitamin A: 1247IU | Vitamin C: 35mg | Calcium: 89mg | Iron: 4mg
Tried this recipe?Mention @GoodForYouGlutenFree or tag #goodforyouglutenfree!

Filed Under: Main Dishes 3 Comments

Reader Interactions

Comments

  1. Madelyn says

    August 22, 2017 at 9:57 am

    I love that this sauce is Gluten Free, I will look for it at my local supermarket this weekend.

  2. Bernadette says

    August 16, 2017 at 8:14 am

    Can’t wait to make this. Thanks for checking if the sauce was gluten free.

  3. Dawn says

    August 3, 2017 at 10:48 am

    Looking sooo good

Leave a CommentCancel reply

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Hi, I'm Jenny Levine Finke and am passionate about the gluten-free lifestyle. I'm a certified integrative nutrition coach and self-taught expert on [most] gluten-free things. I have celiac disease and know the struggles you're going through first-hand. This is why I've dedicated this blog to serving the celiac and gluten sensitive communities with important information, product and restaurant reviews, and simple recipes I hope you'll love. Read More…

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