My all new Low Carb Crockpot Chicken Enchilada Casserole will be a family favorite in no time! This easy recipe features juicy chicken, plumb low carb biscuit pieces, black olives, cheese, and a tangy red enchilada sauce. This recipe comes together easily and bakes in the crockpot for fantastic dinner.
Let’s Talk Ingredients and Inspiration For This Delicious Dinner!
This recipe was a heavy hitter with my family. We love Mexican inspired foods and I love any meal I can put in the crockpot and let cook while I do other things.
I find myself using either my Instant Pot or my Crockpot several days out of the week as I work my full time job during the day so I don’t want to spend my evenings standing over the stovetop.
This recipe has a couple of step before it goes into the crockpot but all can be done ahead of time to save time. You guys, oh my word it is so delicious and such a filling recipe and an “ooey gooey” treat! You can find all the ingredients needed at your local grocery store.
Here is What’ll You’ll Need:
- 1 batch of low carb cheese dough
- shredded cooked chicken
- shredded cheese
- onion & bell pepper
- low carb enchilada sauce
- sour cream
- spices: chili powder, cumin, garlic powder
Now before we move on to the steps of making this recipe let’s chat about the Enchilada Sauce shall we? It would be very easy to grab a can of red enchilada sauce at your grocery store, which is totally fine if you don’t mind the ingredients, but I suggest taking a little bit of time to make your on sauce the night before.
You can do that by using one of the two recipe I like below. This way it will be lower in carbs and not have the added sugars the store brands tend to have. So check out these to Low Carb & THM Enchilada Sauce recipe from some great bloggers you may know!
- Enchilada Sauce, THM “FP, S, E”, by Darcie’s Dishes
- Gluten-Free Enchilada Sauce, Low Carb, by Low Carb Maven
What Are the Steps For Making Low Carb Crockpot Chicken Enchilada Casserole
There are a few steps to making this amazing crockpot meal, but none of them are hard. The two parts that will take the most effort and time will be making the low carb enchilada sauce and making the cheese dough that is used to mimic a biscuit dough in the casserole.
I suggest planning a head the week you plan on making this recipe. Especially if you plan on making your sauce. You can do that even a few days ahead and refrigerate it until you are ready to assemble the recipe the day you cook it. You can also save some time by making up the cheese dough the night before and cubing it up to save time.
Just store the cubes in a zipper bag in the fridge until needed the next day. Oh and if you want to make the dough pieces even further in advance go for it. You can freeze these cubes for later and it works great!
If you need some help making the dough check out this blog post How To Make A Cheese Dough then follow the rest of the steps in the recipe card below here when you ready to cook the casserole.
On the day you are ready to prepare your Low Carb Crockpot Enchilada Casserole gather all of your ingredients including your sauce and cheese dough and your crockpot. Start by spraying the crockpot with cooking spray. If you are fancier than I am you can even use one of those nifty plastic bag liners for slow cookers.
Assembly will go fast once you have all your ingredients prepped. Start by adding some of the sauce to the bottom of the crockpot then layering in half the “biscuit pieces” aka cheese dough cubes. Then add in some of the onions, peppers, shredded chicken, black olives, and cheese.
Next top that layer with a little more of the sauce, reserving some for the next layer. After that sauce just repeat the layering until you have used all your ingredients. Reserve some of the shredded cheese to top your finished casserole later.
Once the casserole has cooked for the 3 hours top it with the remaining cheese and replace the lid to let it cook an additional 30 minutes before serving. There you have it, sounds delicious right?
Trust me friends, it is so worth every ounce of effort that goes into this meal! I love it paired with a big salad, but my son is 12 and I let him enjoy it with some chips or low carb tortillas when he wants them.
Here’s My Best Tips & Tricks For Making This Recipe
Like always in this recipe I’m going to end with sharing some tips and trick for making this recipe. These are best read before you begin making the recipe and they will ensure that your Low Carb Crockpot Chicken Enchilada Casserole turns out delicious and perfect every time. So hopefully you will enjoy the end results as much as my family and I do!
- First tip is one that is important if you are counting carbs as we do or if you are avoided added sugars in your foods. Enchilada sauce is easily found in the Mexican food aisle of any grocery store but many have added sugars that you may want to avoid. You can check out the two recipes I linked to further up in this blog post to make your own. I suggest making it the day before to save time on the day you are going to cook your casserole but if you can’t that’s fine too.
- When it comes to the cheese dough I use as the “biscuit dough pieces” take time to click over to the recipe I suggest in the recipe card and watch the video on how I make the best dough. You can also prep the “biscuit pieces” in advance just store them in an airtight container in the fridge until you are ready to cook your casserole.
- Spray your crockpot before you begin layering your casserole to prevent a lot of sticking so you can serve it up easily. If you are into those handy crockpot liners this would be a great recipe to use them on for easier clean up.
- If you want the casserole ready to eat quicker set the crockpot on high and cook for 3 hours. If you want to throw it in but enjoy it later in the day you could cook the casserole on low for 6 hours before topping with cheese and serving.
- When ready to serve top with your favorite low carb toppings like sour cream, lettuce, green onions, more olives, jalapeños or even some creamy avocado would be amazing.
If you give this recipe a try I’d love to hear your thoughts in the comments below and please feel free to pin this recipe on Pinterest or share on Instagram or Facebook so others can enjoy it too!
This recipe is a special treat recipe that higher in fat and lower in carbs so it works well for anyone watching carbs or following the THM diet plan. Although I could eat this meal everyday I would not recommend doing that since it is a little extra in the fat grams area, haha.
If you like this recipe using the low carb cheese dough in the crockpot then I highly suggest you check out my last crockpot recipe Low Carb Pumpkin Monkey Bread, it is truly yummy!
A delicious low carb Chicken Enchilada Casserole cooked in the crockpot. This recipes is as easy as it is tasty and features juicy chicken, low carb biscuit pieces, onion and peppers, black olives, cheese and a low carb red enchilada sauce.
- 2 cups of cooked chicken, shredded
- 1 Batch of Cheese Dough, cubed
- 1 cup shredded cheddar cheese, for layering
- 1/2 cup chopped black olives
- 1/3 cup chopped green onions
- 1/3 cup chopped green bell peppers
- 1 cup of this low carb enchilada sauce, or your favorite.
- 1/3 cup of sour cream
- Prepare the enchilada sauce before and mix it with the sour cream until well combined. Sit aside until later. Store bought sauce can be used if desired.
- Next prepare the cheese dough per the recipe that will work as the "biscuit dough" in this recipe. If you want extra flavor while following the recipe prepare the dough as the recipe says but also add 1/4 teaspoon of chili powder and cumin, but this is optional. Check out the blog post above on suggestions for prepping ahead.
- Once the dough is made roll it out into about an 8 inch circle shape and cut into cubes. I cut mine in to small cubes and got about 30 pieces of dough but it will depend on how large you cut your cubes. It doesn't have to be perfect.
- Spray your crockpot with cooking spray and add 1/4 of the Enchilada sauce to the bottom of the crockpot then place half of the dough cubes in the crockpot.
- After adding the first layer of biscuit dough pieces top them with 1 cup of the shredded chicken, half of the chopped onions, half of the chopped peppers, and then 1/2 of the shredded cheese.
- Then repeat the layers: 1/2 cup of enchilada sauce over the first later, next add the remainder of the "biscuit dough pieces", the black olives, remaining chicken, and the rest of the onions and peppers.
- Next top the second layer with the remaining sauce and place the lid on the crockpot and cook on high for 3 hours.
- Once the casserole is cooked remove the lid of the crockpot and top with the remain 1/2 cup of shredded cheese that was reserved. Replace the lid and let the Low Carb Crockpot Chicken Enchilada Casserole cook for 30 more minutes.
- The casserole is ready to serve.
See the blog post for tips and tricks for making this recipe such as: recipes for low carb enchilada sauce, serving suggestions, cooking tips, and more!
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!