Recipe Detail

FF Slow Cooker Chicken Enchilada Stuffed Peppers

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Number of Servings:


  1. 2 cups - Shredded Cooked Chicken
  2. 1 packages - Minute Rice 8.8 OZ
  3. 1 cups - Enchilada Sauce
  4. 1 cups - Shredded Cheddar Cheese
  5. 3 tablespoons - Red Onion Minced
  6. 1/2 teaspoons - Ground Cumin
  7. 1/3 cups - Water
  8. 6 - Bell Peppers Medium


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.




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