Looking for a mouthwatering and comforting chili recipe that’s easy to prepare? Look no further than this Slow Cooker Chicken Enchilada Chili! Packed with tender, shredded chicken, a delightful blend of enchilada sauce, beans, and corn, and a creamy, cheesy finish, this dish is a delightful fusion of Tex-Mex flavors.
Let your slow cooker work its magic as the ingredients meld together, creating a chili that’s rich, hearty, and perfect for satisfying any craving. So, get ready to indulge in a bowl of deliciousness with this simple and scrumptious Chicken Enchilada Chili!
Slow Cooker Chicken Enchilada Chili
- 1 1/2 lb boneless skinless chicken breasts
- 10 oz red enchilada sauce
- 15 oz petite diced tomatoes
- 15 oz chili beans
- 15 oz black beans
- 1 bag frozen corn
- 1 cup chicken stock
- 8 oz cream cheese
- Mexican blend shredded cheese
- sour cream
- 1 avocado
In a large crockpot (I use a 6 quart crockpot), add in the enchilada sauce, undrained tomatoes, undrained chili beans, drained and rinsed black beans, drained corn, and uncooked chicken breasts.
I like to cut each chicken breasts into 2-3 pieces after removing the fat only if I'm cooking this on high (cooks faster/more evenly in my crockpot).
Add in the chicken stock and all of the seasonings. Stir well.
Cover and place on high for 3-5 hours (or until chicken will easily shred) or low for 5-8 hours (again, until chicken will shred easily)
Remove the chicken from the crockpot and shred in another bowl using two forks.
Meanwhile, cube the cream cheese into small cubes (it should be very softened — melt in microwave) and put them in the crockpot. Stir well and cover. Change temperature to high. Let it sit for a few minutes and then using a large whisk, briskly whisk the cream cheese to melt.
Add the shredded chicken back into the crockpot. Stir and cover. Cook on high until all the cream cheese is completely melted. Stir.
Serve with sour cream, cheddar cheese, avocado, and fresh cilantro as desired. If you only do one topping, to me, cheddar cheese is a MUST!
Slow Cooker Chicken Enchilada Chili Instructions:
Step 1: Prep the Crockpot
In a large crockpot (6 quart or larger), add the red enchilada sauce, undrained petite diced tomatoes, undrained chili beans, drained and rinsed black beans, frozen corn, and uncooked chicken breasts. If you’re cooking on high, consider cutting each chicken breast into 2-3 pieces for faster and more even cooking.
Step 2: Season and Cook
Add the chicken stock and all the seasonings to the crockpot, then stir well to ensure all the flavors are evenly distributed. Cover the crockpot and cook on high for 3-5 hours or on low for 5-8 hours, or until the chicken is tender and easily shreds.
Step 3: Shred the Chicken
Once the chicken is fully cooked, remove it from the crockpot and shred it using two forks in a separate bowl.
Step 4: Melt the Cream Cheese
Cube the cream cheese into small pieces and add them to the crockpot. Ensure the cream cheese is very softened; you can melt it in the microwave if needed. Stir well and cover, then change the temperature to high. Allow the cream cheese to melt for a few minutes, and then use a large whisk to briskly whisk the cream cheese until it’s fully melted and incorporated.
Step 5: Combine and Finish
Add the shredded chicken back into the crockpot, stirring well to combine it with the creamy, cheesy mixture. Let it cook on high until all the cream cheese is completely melted and the chili reaches a creamy, flavorful consistency.
Step 6: Serve and Enjoy
Your Slow Cooker Chicken Enchilada Chili is now ready to be served! Ladle the delicious chili into bowls, and top each serving with a dollop of sour cream, a sprinkling of Mexican blend shredded cheese, and diced avocado. Fresh cilantro adds a burst of brightness as a finishing touch. Feel free to customize with your favorite toppings, but cheddar cheese is a must for that perfect finishing touch!
Slow Cooker Chicken Enchilada Chili is a comforting and flavorful meal that’s perfect for any occasion. Let your slow cooker do the work as the ingredients come together to create a creamy, hearty, and oh-so-satisfying chili. With tender shredded chicken, a creamy and cheesy finish, and a burst of freshness from the toppings, this dish is a winner for any chili lover.
So, whip out your slow cooker, gather the ingredients, and savor the deliciousness of this Chicken Enchilada Chili that’s sure to become a family favorite!
Did you make this recipe? Let me know how it turned out in the comments below!