This easy chicken enchilada recipe is prepared in a Crockpot slow cooker with a spicy pumpkin enchilada sauce and a creamy, cheesy topping. Made with ground chicken, it’s a cozy weeknight dinner the whole family will enjoy.
Why you’ll love this Crockpot chicken enchilada recipe
Pumpkin adds an earthy, slightly sweet note that works anywhere you might use butternut squash or sweet potato. In this dish the pumpkin’s natural sweetness is balanced by warm spices and a touch of sour cream, creating a rich, well-rounded sauce.
Cooking in the slow cooker concentrates flavors as the sauce simmers for hours, producing tender, flavorful enchiladas smothered in spicy pumpkin sauce and melted cheese. The result is comforting and satisfying.
Why this recipe works
Making enchiladas in a Crockpot is an easy weeknight strategy: prepare ahead, set the cooker, and come back to a hot, ready meal. Highlights:
- Deep, developed flavor from slow simmering.
- Soft, tender flour tortillas when cooked gently for 3½–4 hours (they also hold up well on WARM).
- Cheese blends with sour cream for a creamy, melty topping without oven-browning.
- Portable for potlucks—use the Crockpot warming setting to serve.
A standard 4-quart slow cooker fits six enchiladas comfortably for a family meal.
What these chicken enchiladas are made of
- Ground chicken: seasoned with onion. Ground chicken thighs are especially flavorful; you can swap ground turkey or beef.
- Pumpkin puree: canned 100% pumpkin works well or roast and puree your own.
- Aromatics: onion, garlic and jalapeño for brightness and heat.
- Spices: cumin, chipotle powder (or smoked/sweet paprika for a milder taste) and a pinch of cloves.
- Tortillas: flour tortillas are used here, but corn tortillas make the dish gluten-free.
- Sour cream: adds richness; full-fat Greek yogurt is a suitable substitute.
- Cheese: sharp cheddar for flavor and Monterey Jack for meltiness; a mix gives the best texture and taste.
How to make chicken enchiladas in the slow cooker
- Brown the ground chicken with some onion and salt, then set it aside.
- Prepare the pumpkin enchilada sauce in the same pot using onion, garlic, jalapeño, spices, pumpkin puree and chicken broth.
- Spread sauce and cheese on each tortilla, add chicken, roll up and arrange the enchiladas in the slow cooker.
- Pour remaining sauce over the rolled tortillas, dollop with sour cream or yogurt, and sprinkle with more cheese.
- Slow cook on LOW for 3–4 hours, then garnish and serve.
What to serve this with
Popular sides and garnishes include:
- A simple tossed green salad
- Fresh vegetables such as romaine, sliced radishes, chopped tomatoes and red onion
- Avocado slices or a dollop of avocado crema, fresh lime wedges and cilantro
- Chips with salsa or guacamole for a party-style spread
Other recipes you’ll love
Slow Cooker Lasagna
Slow Cooker Chicken Tacos
Ultimate From-Scratch Ground Beef Tacos
Crockpot Slow Cooker Chicken Enchiladas with Spicy Pumpkin Sauce
Ingredients
For chicken:
- 2 tbsp avocado oil
- 1 lb ground chicken (or turkey)
For pumpkin enchilada sauce:
- 1 cup finely chopped onion
- 1 tsp kosher salt (for the chicken step)
- 2 tbsp avocado oil
- 1½ cups finely chopped onion
- ¾ tsp kosher salt (for the sauce)
- 4 tsp minced garlic (about 4 large cloves)
- 1½ tbsp finely chopped jalapeño (about ½ medium)
- 1 tbsp ground cumin
- 1 tsp ground chipotle powder (sub smoked or sweet paprika for milder heat)
- ⅛ tsp ground cloves
- 1 (398 mL / 15 oz) can pure pumpkin puree
- 2 cups chicken broth (or 2 tbsp bouillon concentrate + 2 cups water)
- Salt to taste
To assemble:
- 6 medium flour tortillas
- 8 oz grated sharp cheddar or Monterey Jack (or a combination; about 3 cups packed)
- ½ cup sour cream
To serve:
- 1 tbsp fresh cilantro leaves
- 1–2 sliced avocados
Instructions
- Heat 2 tbsp oil in a large Dutch oven over medium-high. Add ground chicken, ½ cup chopped onion and 1 tsp salt. Cook until no longer pink, about 5 minutes. Transfer chicken to a bowl and set aside.
For the pumpkin enchilada sauce:
- Add 2 tbsp more oil and 1½ cups chopped onion to the same pot. Cook over medium-high until the onion is translucent, reducing heat if the onion starts to brown.
- Add garlic, jalapeño and spices and cook for 2 minutes until fragrant. Stir in pumpkin puree, 1¼ tsp additional salt and the chicken broth. Heat through and adjust seasoning as needed.
To assemble:
- Spoon about 1 heaping cup of pumpkin sauce into the bottom of a 4‑quart Crockpot slow cooker.
- Spread 2–3 tbsp sauce on each tortilla, add about 2 tbsp cheese and divide the cooked chicken among the tortillas. Roll up the tortillas and arrange them seam-side down in the slow cooker.
- Pour remaining sauce over the rolled enchiladas, dollop with sour cream or yogurt, and sprinkle with remaining cheese. Cover and slow cook on LOW for 3–4 hours.
- Garnish with cilantro and sliced avocado, then serve.
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