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Slow Cooker Enchilada Chili

This chicken enchilada chili is an easy slow cooker dinner that combines tender chicken, beans, and corn in a bold enchilada-style broth. It’s thick, hearty, and full of cozy flavor, with just enough spice to keep it interesting and plenty of room for toppings.
Course Dinner Recipes
Cuisine American
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6 servings
Author Jesseca

Equipment

Ingredients

For the Chili:

  • 1 (15.25oz) can black beans, drained
  • 1 (15.25oz) can corn, drained
  • 1 (14.5oz) can diced tomatoes mixed with spicy green chilies
  • 1 (10oz) can enchilada sauce
  • 1 (4oz) can diced green chilies
  • 3 cloves garlic minced
  • 1 cup white onion chopped
  • 1-2 lbs chicken thighs (1.5 lb breast)
  • 3 tablespoons taco seasoning
  • 1 cup chicken broth Optional for a thinner soup
  • 1 lime

For the Toppings:

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

Instructions

  • Add the black beans, corn, diced tomatoes with green chilies, enchilada sauce, diced green chilies, garlic, onion, and 1 cup chicken broth to a slow cooker. Stir to combine.
  • Place the chicken on top and sprinkle evenly with taco seasoning.
  • Cover and cook on low for 4 to 6 hours, or until the chicken is very tender and easy to shred.
  • Shred the chicken directly in the slow cooker using two forks and stir it back into the chili. If it doesn’t shred easily, cover and cook for another 30 to 60 minutes.
  • Stir in the juice of 1 lime. Taste and adjust seasoning if needed.
  • Serve hot with your favorite toppings.

Notes

  • Texture: Use the broth for a more soup-like version.
  • Chicken: Thighs give a richer, more tender result, but chicken breasts work well if you prefer a leaner option.
  • Heat level: Use mild, medium, or hot enchilada sauce and tomatoes depending on your preference. Diced jalapeños can be added for extra spice.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezer-friendly: Cool completely, then freeze in a freezer-safe container for up to 2 to 3 months. Thaw overnight in the refrigerator and reheat on the stove, adding broth if needed.