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A serving of Crockpot Chicken Enchilada Stuffed Peppers on a plate

Classic Crockpot Chicken Enchilada Stuffed Peppers

These classic crockpot chicken enchilada stuffed peppers are a delicious and easy weeknight meal. Bell peppers are filled with a flavorful mixture of shredded chicken, enchilada sauce, cheese, black beans, corn, and spices, then slow cooked to perfection.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 people
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 large bell peppers
  • 2 cups cooked shredded chicken rotisserie chicken works great
  • 1 ½ cups red enchilada sauce store-bought or homemade
  • 1 cup shredded Mexican blend cheese cheddar, monterey jack, and pepper jack
  • ½ cup black beans, drained and rinsed optional for added protein
  • ¼ cup corn kernels fresh, frozen, or canned, drained
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp chili powder adjust to taste
  • Salt and freshly ground black pepper to taste
For Garnish & Serving
  • Fresh cilantro, chopped for garnish
  • Lime wedges for serving

Equipment

  • Crockpot
  • Large mixing bowl
  • Measuring cups
  • Measuring spoons

Method
 

Preparation
  1. Slice off the top ½ inch of each bell pepper, keeping the lids, then remove seeds and membranes and rinse the inside.
  2. In a large bowl, combine the shredded chicken, enchilada sauce, shredded Mexican blend cheese, black beans, corn kernels, diced onion, minced garlic, ground cumin, smoked paprika, chili powder, salt, and pepper.

Notes

For a spicier kick, add a pinch of cayenne pepper to the filling. You can also use different types of cheese or add other vegetables like diced zucchini or mushrooms.