Laila Ali's Slow Cooker Shredded Enchilada Chicken
4-6 Boneless, skinless chicken breasts
1.5 cups Grated cheddar cheese
3 tbsp Taco seasoning blend
1 tbsp Garlic & herb blend
1 tsp Seasoning salt
1 tbsp Avocado oil
1 Can of Hatch Green Chile Enchilada Sauce (15 oz)
2 Large zucchinis, peeled & pureed

Add seasonings, avocado oil, enchilada sauce and zucchini puree to the slow cooker and stir until blended together.

Add chicken breast and coat the chicken in the sauce.

Cook on low for 6-7 hours. (Alternately, you can cook on high for 4 hours if needed.)

The chicken will be very hot, so carefully pull the chicken apart with 2 large forks.

Sprinkle the cheese onto the shredded chicken and stir, until it is fully melted.

Taste and add more seasoning if needed. Assemble your tacos and enjoy!!


Nothing's better than being able to dump all your ingredients in the slow cooker and getting a delicious dinner out of it! Here's Laila Ali's easy and simple recipe for shredded enchilada chicken. She uses taco season, garlic herb seasoning, and seasoning salt for deep flavor. And with the addition of enchilada sauce and pureed zucchini, it's a dinner the whole family will love.