1-First Step: Prep the ingredients Start by chopping 1/2 medium onion and finely chopping 2 garlic cloves. Cut 4 corn tortillas into strips so they are ready for later. Rinse and drain the 15-ounce can of black beans, and set out your enchilada sauce, sour cream, chicken, cheese, and toppings. Having everything ready makes the cooking process smooth and fast.

2-Second Step: Sauté the onion and garlic Heat oil in a skillet over medium heat. Add the chopped onion, garlic, 1 teaspoon ground cumin, and 1 teaspoon kosher salt. Cook, stirring often, until the onion softens and starts to brown, about 5 minutes. This quick sauté gives the finished crock pot chicken more flavor than raw onion and garlic would.

3-Third Step: Build the slow cooker base Transfer the onion mixture to the slow cooker. Add 2 cups enchilada sauce, 1/4 cup sour cream, and 1/4 cup water, then stir to combine. Fold in the black beans. This base becomes the sauce for your slow cooker enchilada, so stir well to distribute the seasonings.

4-Fourth Step: Add the chicken Nestle 1 pound of boneless, skinless chicken thighs or breasts into the sauce. Make sure the chicken is mostly covered so it cooks evenly. If you prefer a leaner meal, use chicken breasts. If you want a richer texture, chicken thighs are a great choice for this chicken enchilada casserole.

5-Fifth Step: Slow cook until tender Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours. The chicken should shred easily when it is done. If your slow cooker runs hot, check a little early so the chicken stays juicy. Slow cooking is what makes this chicken enchilada crock pot recipe so easy for busy days.

6-Sixth Step: Shred the chicken Use two forks to shred the chicken right in the cooker. Stir the shredded meat back into the sauce so every bite gets coated. At this stage, the dish already smells amazing and looks like a rich, comforting filling.

7-Seventh Step: Add tortillas and cheese Stir in the 4 corn tortillas cut into strips. Then top everything with 4 ounces of cheese, such as Mexican cheese blend, Monterey Jack, or mozzarella. Cover again and cook for 30 minutes more, just until the cheese melts and the tortillas soften into the sauce.

8-Eighth Step: Garnish and serve Finish with sliced jalapeños and chopped fresh cilantro. Serve over rice with extra sour cream, crema, or sliced avocado if you like. This final layer gives the dish freshness and makes it feel complete without adding much work.