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Slow Cooker Chicken Enchilada Chili

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This easy Chicken Enchilada Chili is the ultimate comfort food. Toss all of the ingredients in the slow cooker and you’ll have a belly warming meal come dinner time. Loaded with chicken, enchilada sauce, and cheesy goodness. This will quickly become a family favorite recipe.

close up shot of a bowl of chili topped with sour cream and cheese

Recipe Features

  • EASY Dinner: This is what we like to call a “dump and cook” or “set it and forget it” recipe. All of the ingredients go into the crock pot and cook slowly throughout the day until you are ready for dinner. Minimal work with tasty results.
  • Freezer Friendly: Leftovers? No problem! You can freeze this soup for up to 3 months!
  • Easy to Customize: I specifically love this recipe for one simple reason: you can add or take out almost any ingredient for a super custom dinner to fit your family’s tastes.

I have to admit, I am slightly addicted to the Zupas chicken enchilada chili. It checks all of the boxes of a delicious dinner for me. Filling, flavor packed, and cheesy.

This slow cooker chicken enchilada chili recipe was heavily inspired by theirs. It is warm, comforting, and loaded with that same great flavor. Not to mention the toppings are nearly endless, which makes this not only delicious, but fun for the entire family.

chicken chili ingredients laid out on a table

Enchilada Chili Ingredients

Like most of my recipes, I needed this chili to be EASY. I’m talking, less than 10 minutes of prep easy. I am a busy working mom and rely on filling dinner ideas that don’t take up too much of my time. This one hits the jackpot. So what goes into this delicious dinner? Let’s breakdown some of the ingredients:

  • Chicken: I opted for chicken breast, but you could easily swap for chicken thighs. Both will give you the same delicious end results.
  • Canned Ingredients: There are quite a few canned ingredients that go into this dish. Black beans, corn, Rotel (tomatoes and diced chilies), enchilada sauce, and more diced chilis. Having a quality can opener will save your fingers.
  • Chicken Broth: I didn’t include this one on my list for one reason. I opt to use Better Than Bouillon. It gives you such a rich flavor that it can take a recipe from good to great.
  • Onion: Use a white onion. White onion is what you would traditionally see in a mexican cuisine. They will smell super strong while you chop, but leave a less bold aftertaste once cooked.
  • Garlic: Fresh is best, but you can always substitute this with garlic powder in a pinch.
  • Taco Seasoning: I bought a massive container of taco seasoning from Costco for around $3. It has been seasoning gold here in our home. You could also make your own if you’d like.

Toppings:

Here is where the fun comes in. The toppings are a place you can really get creative. Here are a few of our go-to’s:

  • Cheese: Shredded cheese is a MUST. You can use cheddar or pepper jack. Let a little bit of shredded cheese sit for a minute or two on top of your bowl and you will have the most cheesy delicious soup.
  • Sour Cream: If you like your chili a little creamier, a spoonful of sour cream is your ingredient. It adds a creaminess that is to-die-for and just a slight tang that compliments the dish.
  • Hot Sauce: Spice things up with a dash or two of hot sauce.
  • Chopped Avocado: Nothing beats fresh sliced avocado, am I right?
  • Cilantro: Adding a pinch of avocado can give the chili a freshness that is simply delicious.
  • Tortilla Strips: These go a long way in adding a crunchy texture that is much loved by my kid.
slow cooker filled with enchilada chili

How to Make Chicken Enchilada Chili in a Crock Pot

  1. Combine the black beans, corn, Rotel, enchilada sauce, green chili’s, chicken broth, garlic, and white onion in your slow cooker.
  2. Top with the chicken breasts and season with taco seasoning.
  3. Cover and cook on low for 6 hours.
  4. Using two forks, shred the chicken and mix into the other ingredients. If the chicken does not shred easily, let it cook an additional 30 minutes to 1 hour. It should almost fall apart.
  5. Serve with your favorite toppings.
top down photo of chili inside a slow cooker

Recipe Tips and FAQs

Can this be made as a soup?

Yes. You can easily make this less of a chili and more of a soup by adding 1 additional cup of chicken broth. You can also add more enchilada sauce if desired.

Can you freeze this recipe?

This recipe makes enough for 6 to 8 people, which means we often have leftovers. It freezes extremely well. Transfer the cooled chili to a freezer safe container or bag and freeze for up to 2 to 3 months.
When ready to eat, let the chili thaw overnight in the refrigerator. Heat over medium heat on the stove until warmed through.

How long does chicken chili last?

If stored properly, in an airtight container in the refrigerator, this chili will last up to 4 days.

What is the best way to use leftovers?

Here are some of our favorite ways to eat chili leftovers:
– Serve with corn chips and cheese. This is almost like a pepper belly or walking taco. The chips add a nice salty crunch.
– Add a hefty scoop over a baked potato.
– Wrap in a tortilla as burrito filling.

How can I make this more spicy?

Great question! You can easily add some spice to this recipe by using “hot” enchilada sauce and rotel vs “medium.” You could also add a small can of diced jalapenos.

bowl of enchilada chili topped with sour cream and chip pieces

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Slow Cooker Chicken Enchilada Chili

Slow Cooker Chicken Enchilada Chili

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes

This easy Chicken Enchilada Chili is the ultimate comfort food. Toss all of the ingredients in the slow cooker and you’ll have a belly warming meal come dinner time. Loaded with chicken, enchilada sauce, and cheesy goodness. This will quickly become a family favorite recipe.

Ingredients

For the Chili:

  • 1 (15.25 oz) can black beans, drained
  • 1 (15.25 oz) can corn, drained
  • 1 (14.5 oz) can Rotel
  • 1 (10 oz) can enchilada sauce
  • 1 (4oz) can diced green chilies
  • 1-2 cups chicken broth*
  • 3 large cloves minced garlic
  • 1/2 white onion, chopped
  • 2-3 chicken breasts or 6-7 thighs
  • 3 tablespoons taco seasoning

For the Toppings:

  • Shredded cheese
  • Sour cream
  • Tortilla strips
  • Hot sauce
  • Chopped avocado
  • Cilantro

Instructions

  1. Combine the black beans, corn, Rotel, enchilada sauce, green chili’s, chicken broth, garlic, and white onion in your slow cooker.
  2. Top with the chicken breasts and season with taco seasoning.
  3. Cover and cook on low for 6 hours.
  4. Using two forks, shred the chicken and mix into the other ingredients. If the chicken does not shred easily, let it cook an additional 30 minutes to 1 hour. It should almost fall apart.
  5. Serve with your favorite toppings.

Notes

* For a more soupy recipe add 2 cups of chicken broth vs 1.

You can easily add some spice to this recipe by using “hot” enchilada sauce and rotel vs “medium.” You could also add a small can of diced jalapenos.

If stored properly, in an airtight container in the refrigerator, this chili will last up to 4 days.This recipe makes enough for 6 to 8 people, which means we often have leftovers. It freezes extremely well. Transfer the cooled chili to a freezer safe container or bag and freeze for up to 2 to 3 months.When ready to eat, let the chili thaw overnight in the refrigerator. Heat over medium heat on the stove until warmed through.

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pinterest graphic showing bowl of chili with text overlay reading "slow cooker chicken enchilada chili"
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