Menu Enter a recipe name, ingredient, keyword...


Slow Cooker Chicken Enchilada Stuffed Peppers


Google Ads
Rate this recipe 0/5 (0 Votes)
Slow Cooker Chicken Enchilada Stuffed Peppers 0 Picture


  • 2 cups cooked shredded chicken
  • 2 cups cooked white rice
  • 1 cup enchilada sauce
  • 1/2 cup cheddar cheese
  • 3 tablespoons red onion, minced
  • 3 tablespoons fresh cilantro
  • 6 large bell peppers
  • 1/4 cup cheddar cheese
  • green onions, diced, for garnish
  • sour cream, for garnish



Step 1

In a large bowl, mix together the shredded chicken, rice, enchilada sauce, 1/2 cup shredded cheddar cheese, red onion, and 3 tablespoons cilantro. Set aside.
Fill the slow cooker with 1/3 cup water.
Rinse bell peppers, and then cut around the tops of the bell peppers removing the seeds and stem. Carefully begin filling the bell peppers with the chicken-rice mixture. Place stuffed bell peppers in the slow cooker. Top with remaining 1/4 cup shredded cheddar cheese. Cook on high for 3 hours.
Serve immediately and top with diced green onions, cilantro, and sour cream.

Review this recipe