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Slow-Cooker Chicken Enchilada Stuffed Peppers

Utilize leftovers and clean out the fridge by making these super simple and tasty stuffed peppers! This is an ideal weekend meal or one you can put together quickly so you can run errands while it cooks. —Katie Jasiewicz, Belle Isle, Florida
  • Total Time
    Prep: 20 min. Cook: 3 hrs.
  • Makes
    6 servings

Ingredients

  • 2 cups shredded cooked chicken
  • 1 package (8.8 ounces) ready-to-serve long grain rice
  • 1 cup enchilada sauce
  • 3/4 cup shredded cheddar cheese, divided
  • 3 tablespoons minced red onion
  • 1/2 teaspoon ground cumin
  • 1/3 cup water
  • 6 medium bell peppers
  • Minced fresh cilantro, green onions and sour cream

Directions

  • In a bowl, combine chicken, rice, enchilada sauce, 1/2 cup cheese, red onion and cumin.
  • Pour water into a 6-qt. slow cooker. Cut and discard tops from peppers; remove seeds. Fill with chicken mixture; place in slow cooker. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook on low, until tender, 3-4 hours. During the last 20 minutes, remove and discard paper towels; add remaining cheese and cook, covered until melted. Serve with sour cream, cilantro and green onions.

Health tip: Consider switching to ready-to-serve brown rice. It has nearly six times the fiber as white rice.
Test Kitchen tips
  • Lining the underside of the lid with paper towels helps collect some of moisture and prevent the peppers from getting too wet.
  • Mix and match your favorite enchilada ingredients in the filling.
  • Nutrition Facts
    1 stuffed pepper: 267 calories, 10g fat (4g saturated fat), 56mg cholesterol, 364mg sodium, 23g carbohydrate (6g sugars, 3g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.

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    Reviews

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    Average Rating:
    • LORI
      Jun 18, 2020

      AWESOME

    • Librarian4Him02
      Jun 30, 2019

      Tried this as the main course during a recent game night with friends. It was a hit. The only problem is it didn't hold up well for leftovers. If making this just for my husband and me, I'll probably make just a half recipe.

    • debstamp
      Apr 29, 2019

      I made this exactly as written (using rotisserie chicken) and agree that it needs a little kick of spice. Maybe use the hot enchilada sauce rather than the mild, maybe some chili powder. I will probably try this again, but will add some additional seasoning. Peppers were cooked perfectly following the directions.

    • Don
      Jan 23, 2019

      Not good. Maybe it’s me. My wife makes best stuffed peppers...Italian style not Mexican style. She uses chopped meat, rice and tomato sauce. This one taste flat...I agree with others that needs some more spice.

    • justmbeth
      Nov 21, 2018

      Overall this is a good stuffed pepper recipe and great use of leftover chicken. Some adjustments are needed in regards to flavor. A few more seasonings are required to make it less bland. Chili powder may be a good addition.

    • rena 55
      Nov 17, 2018

      This is a good recipe, but I used some rotisserie chicken after reading the review. Also added a little salt since chicken is pretty bland with out it.

    • kimblaser
      Oct 29, 2018

      I made this according to the directions and found it to be just OK. It was rather blah tasting and needed some salt and spice to improve the taste.