So this was pinned off of a friend of mine and it looked delicious. However when I clicked on the image the recipe was actually for a baked chicken enchilada recipe with no mention of the crockpot what so ever (I have again been deceived by a Pinterest description, will I never learn). I decided that I could take the recipe and make it crockpot friendly (or at least try). This is the original recipe (from http://www.genaw.com/lowcarb/mexican_chicken.html)
1 pound boneless chicken breasts
1 teaspoon Seasoning for Tacos
Salt, to taste
1/2 cup enchilada sauce
4 ounces cheddar cheese, shredded
3 green onions, chopped
Sprinkle the chicken on both sides with taco seasoning; grill or sauté. Cut the chicken into cubes and place in a greased 8x8" baking dish; season with salt to taste. Add the enchilada sauce and toss to coat the chicken. Sprinkle the cheese over the chicken and bake at 350º for 10-20 minutes, until hot and bubbly. Scatter the green onions over the top.
I had everything except the green onions, which I figured were good but not essential to the recipe (my husband however disagreed).
In my version I put a crockpot liner in the crock pot (I learned my lesson from the glazed pecan mess I had to clean up last week) and added in about 1/2 cup of chicken stock and then 4 frozen chicken breasts (they were small). I sprinkled about half a pouch of taco seasoning on the chicken, about 1/2 cup of chopped red onion, then added the can of mild enchilada sauce. I cooked this in the crockpot on high for 3 hours.
After 3 hours the chicken was cooked but not so cooked that it was falling apart. I preheated the oven to 350 and placed (very carefully, the chicken was still pretty tender) the four breasts in a 8x8 casserole dish.