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Slow-Cooker Chicken Enchilada Stuffed Peppers

Total Time

Prep: 20 min. Cook: 3 hours


6 servings

Utilize leftovers and clean out the fridge by making these super simple and tasty stuffed peppers! This is an ideal weekend meal or a dish that you can put together quickly and let cook while you run errands. —Katie Jasiewicz, Belle Isle, Florida
Slow-Cooker Chicken Enchilada Stuffed Peppers Recipe photo by Taste of Home


  • 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


  1. In a bowl, combine chicken, rice, enchilada sauce, 1/2 cup cheese, red onion and cumin.
  2. 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 cilantro, green onions and sour cream.

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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