Slow Cooker Chicken Ranch Enchiladas Recipe

I love Mexican food, but I love it even more when I can put it in my crock pot and don’t have to worry about it until dinnertime! ¬† This is one of our go-to meals when I know I won’t have much time to prepare dinner!

Serves: 8

Slow Cooker Chicken Ranch Enchiladas Recipe

20 minPrep Time

4 hr, 30 Cook Time

4 hr, 50 Total Time

Save RecipeSave Recipe


  • 4 boneless, skinless chicken breasts
  • 1 package taco seasoning
  • 1 package dry ranch dressing mix
  • 1 (15 ounce) can chicken broth
  • 1 cup bottled ranch, plus more for topping
  • 1 cup salsa
  • 3 cups shredded cheddar cheese
  • 8-10 flour tortillas
  • You favorite toppings. I love guacamole, sour cream, tomatoes, and salsa!


  1. Spray slow cooker with nonstick cooking spray and place chicken inside.
  2. Sprinkle taco seasoning and ranch dressing mix over chicken.
  3. Pour chicken broth over chicken in slow cooker and cook on low for 3-4 hours.
  4. Remove chicken from slow cooker and shred with two forks.
  5. In a small bowl, mix together ranch and salsa; set aside.
  6. Spray a 9x13-inch baking pan with nonstick cooking spray and spread a thin layer of salsa/ranch mixture on the bottom of the pan.
  7. Assemble enchiladas by spreading a few spoonfuls of the salsa/ranch mixture on each tortilla. Add shredded chicken and cheese on top and roll up.
  8. Place enchiladas seam-side down in the prepared pan and sprinkle remaining 1 cup of cheese on top.
  9. Bake at 350 degrees F for 30 minutes.
  10. Serve with your favorite toppings!



2460 cal


64 g


253 g


201 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

chicken ranch1


Chicken ranch 10

Print Friendly, PDF & Email

Comment on this Recipe

28 Responses to “Slow Cooker Chicken Ranch Enchiladas Recipe”

  1. Diane K
    About how many pounds do you think your four chicken breasts were? I find that where I get chicken, the breasts tend to be on the large side (about 12-14 ounces each), so I'm trying to decide if this is more of a 1 lb or 2 lb recipe.
  2. Melissa
    I am always a little frustrated when I read comments under recipes where no one has actually tried the recipe. Well, I am here to say that I have tried the recipe and it turned out fantastic! I followed the recipe exactly, no substitutions or alterations. Enjoy!
  3. I was wondering if you had ever kept the broth from cooking the chicken and used it in a soup/stew/chili? I have mine in the crock now and if just smells so good and I hate to waste anything:) I'm thinking it would be really good in a chicken enchilada style soup. It would be a very flavorful base for your soup.
  4. My family LOVED this! I did find a use for the leftover liquid the chicken cooked in that you may want to try because it's such a great addition to the dish. I cooked instant rice with it, so no waste, then added the rice to each enchilada prior to rolling up and cooking. Thank you for such a fantastic recipe!!
  5. I did not like this recipe at all. WAY to salty with all the ingredients. Once you put the enchilada in the oven they burn very easily. I suggest putting the leftover liquid on top and covering with foil. I will not make again :(

Leave a Reply to Meaghan collins

Click here to cancel reply.