Looking for an easy dinner idea? This slow-cooker enchilada chicken is so easy to throw together for dinner. I love the flavor of enchiladas but rarely make them because they can be so time-consuming. This meal has all the saucy, cheesy flavors of enchiladas with pretty much no work!

Start with chicken breasts. If you can find small chicken breasts, that works the best for this recipe; everyone can get their own piece of chicken instead of splitting a giant breast. Boneless chicken thighs would work well if you prefer dark meat.

Add taco seasoning and onion on top of the chicken. Then pour a medium-sized can of red enchilada sauce on top.

After four hours of cooking, this is what the chicken looks like. I've add shredded Monterey jack cheese on top.

Serve this on a bed of rice and top with fresh salsa for added texture. The crunch from the onion and jalapeno go great with the chicken, sauce and rice.

Don't forget the tortilla chips! The chips are great for scooping up the cheesy, saucy rice!

Preparation time: 10 minutes
Total time: 4 hours, 10 minutes
Serves: 4 to 6

Ingredients
2 pounds boneless, skinless chicken breasts
2 tablespoons taco seasoning
1 cup diced white onion
1 (20-ounce) can red enchilada sauce
2 cups shredded Monterey jack cheese
Steamed rice for serving
Fresh salsa for serving

1. Add the chicken to a 5-quart or larger slow cooker. Sprinkle the taco seasoning on top, followed by the onion. Pour the enchilada sauce over everything.

2. Cover and cook on high for 4 hours.

3. When the cooking time is up, add the shredded cheese over the chicken. Cover the slow cooker and let the cheese melt; it will take about 10 minutes.

4. Serve the chicken over rice and top with fresh salsa.

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