Slow Cooker Chicken Enchilada Chili
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.
Servings 6 servings
Equipment
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
- Combine the black beans, corn, Rotel, enchilada sauce, green chili’s, chicken broth, garlic, and white onion in your slow cooker.
- Top with the chicken breasts and season with taco seasoning.
- Cover and cook on low for 6 hours.
- 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.
- 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.