Low Carb Chicken Enchiladas Crockpot Meal

 

shred-happens on YouTube created this video for the Low Carb Chicken Enchiladas Crockpot Recipe. The ingredient list and instructions are below:

Low Carb Chicken Enchiladas Crockpot Meal

56g protein, 13g net carbs, 480 calories a serving!

Ingredients: 

3 chicken breasts 

8 oz enchilada sauce 

2 tbsp tomato paste 

1/2 cup chicken broth 

1 bell pepper, diced 

1/2 large onion, diced 

2–3 garlic cloves (or 1tsp garlic powder) 

1/2 block cream cheese (4 oz) 

1–1.5 cups shredded cheese (Mexican blend or cheddar) 

1 8oz box @kaizenfoodco high protein low carb pasta or any pasta you like, cooked for half the time on packaging 

Spices: 

1 tsp cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp oregano, salt & pepper Optional: pinch cayenne or chipotle powder 

Optional toppings: 

Juice of 1/2 lime 2–3

tbsp sour cream, 

Greek yogurt 

Cilantro, 

scallions, 

and/or or jalapeño 

Hot sauce

Here is how I made it (makes 5 servings) 

1️⃣ Add the raw chicken, enchilada sauce, tomato paste, chicken broth, diced bell pepper, onion, garlic, and all spices to a slow cooker, then mix gently to combine. 

2️⃣ Cover and cook on low for 4–5 hours or high for about 3 hours, until the chicken is fully cooked and easy to shred. 

3️⃣ Shred the chicken directly in the slow cooker using two forks until it’s fully pulled apart. 

4️⃣ Add the half block of cream cheese and stir until completely melted and incorporated into the sauce. 

5️⃣ Stir in the shredded cheese and let it melt. 

6️⃣ Boil the Kaizen pasta ( I used Lumache) for 3 minutes and gently fold everything together, adding a splash of broth if needed to loosen the sauce. 

7️⃣ Plate it up, add your optional toppings, and enjoy!