Slow Cooker Chicken Enchilada Chili Recipe

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This Slow Cooker Chicken Enchilada Chili recipe is full of hearty, warming flavors. Best of all, it takes almost no effort to make. Just fix it and forget it!

Slow Cooker recipes are a life saver for busy cooks. These Slow Cooker Sausage and Peppers need to be on your list too!

Chicken chili in a white bowl topped with sour cream, cheese, and avocado.
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Why this Recipe Works

Our Chicken Enchilada Chili contains all the Mexican flavors you love. Instead of rolling them into chicken enchiladas, they’re slow cooked in a spicy satisfying chili.

This recipe is almost entirely hands off. Just put everything in the slow cooker, turn it on and walk away.

At the end of the day, come home to a hearty homemade meal. Garnish with all your favorite chili toppings and dig in.

It doesn’t get any easier! Well, unless you count this easy one skillet chicken and veggies recipe. Also easy and delicious!

Ingredient Notes

Ingredients needed to make chicken enchilada chili in the crockpot.

Tomatoes. I used diced, Fire Roasted Tomatoes (rotel tomatoes). They come in a 14.5 oz can. Do not drain. You could also use a can of diced tomatoes and a can of green chilies as a substitute. I love the kick it provides, without being TOO hot.

Chili beans in mild chili sauce. Don’t drain these either.

Rinsed black beans. Pinto beans would be tasty too. Just be sure to drain and rinse the black beans.

Canned or frozen corn works well with today’s chili. If using canned, no need to drain. If using frozen, toss in your corn from frozen!

Chicken. Either boneless skinless chicken thighs or chicken breasts.

Typically when using a slow cooker, I opt for chicken thighs. I find they stay moist and flavorful and they don’t dry out like chicken breasts can when cooked for 6 hours.

Chicken breasts worked well in today’s chili though! Because the chicken is cooked whole in the sauce, it didn’t have the same tendency to get dry. Choose what you love.

Go crazy on the toppings. This is one of the best things about chili. You pick what you prefer.

I love crispy tortilla strips, shredded cheese and a few avocado slices on my chicken enchilada chili. Homemade guacamole would be a delicious topping here.

Easy Instructions

Step by step photos showing how to make chicken enchilada chili in a crockpot.

Start by adding the chicken to the pot of the slow cooker. Add all the other ingredients (except for your toppings) on top.

Give everything a stir to make sure the chicken is fully covered by the sauces.

Cover the pot and turn the slow cooker on low. Let it cook for 6 to 8 hours until the chicken is fully cooked and tender.

Remove the chicken from the pot and shred it with a fork. Add the chicken back to the slow cooker and stir to combine.

Ladle the chili into bowls and serve hot with all your favorite toppings!

Tips and Tricks

  • Store leftover chili in an airtight container in the fridge. Enjoy reheated within 3 -4 days.
  • Need more topping ideas? Try Pico de Gallo , sour cream (or plain Greek yogurt), mango guacamole or corn chips!
  • Squeeze a little fresh lime juice on top and sprinkle with chopped cilantro to add a fresh touch.
Chicken chili served in a white bowl.

Recipe FAQs

Can I freeze this chili?

Our Chicken Enchilada Chili is a perfect freezer meal!
Place your servings in ziploc freezer bags, label them with date and name, and freeze for up to 4 months. When ready to enjoy, heat in microwave or on stovetop until cooked through!

What goes will with chili?

It’s a well known fact that Cornbread is the perfect side dish to any chili dinner. Jalapeno Cheddar Cornbread just makes it even more delicious!
Looking for a fresh bowl of homemade applesauce for dinner tonight? This Instant Pot Applesauce recipe is super quick and easy! My kids love having this sweet dish along with some spicy chil.
Consider this easy, buttery Beer Bread recipe to serve with dinner! Also great to cube into bite sized pieces and use for dips.

What size crockpot do I need for this recipe?

We make our chili in a standard 6 quart slow cooker. If you have a bigger slow cooker, you can totally double this recipe to feed a crowd!

Is this chili spicy?

That depends who you ask! It does have some kick to it but it’s definitely not an overwhelmingly hot meal.
For more spice, you can add a chopped jalapeno pepper or a few shakes of hot sauce. To make it milder, use regular tomatoes instead of fire roasted and use a mild chili powder.

More Soup Recipes You’ll Love

  • Hearty Pumpkin Chili is a delicious, vegetarian dish made in the slow cooker! My family didn’t even miss the meat in this one!

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Chicken Enchilada Chili

4.83 from 23 votes
By: Aimee
Hearty and flavorful, this fix it and forget it Slow Cooker Chicken Enchilada Chili recipe is delicious!
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 6 servings


  • 1 ½ pounds boneless skinless chicken breasts (or thighs)
  • 1 can red enchilada sauce 10 ounce
  • 1 can Rotel fire roasted tomatoes, don't drain 14.5 ounce
  • 1 can chili beans in mild chili sauce 15 ounce
  • 1 can black beans, drained and rinsed 15 ounce
  • 1 can corn, don't drain 15 ounce
  • 1 teaspoon cumin
  • 1 Tablespoon chili powder
  • 1 teaspoon kosher salt
  • ½ teaspoon paprika
  • Toppings: plain greek yogurt, or sour cream, shredded cheddar cheese, avocado, tortilla strips
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  • Add chicken to the bottom of a large slow cooker.
  • Top with enchilada sauce, tomatoes, chili beans, black beans, corn and spices. Mix and make sure chicken is covered.
  • Cook on low for 6-8 hours.
  • Remove chicken and shred with fork. Return to chili.
  • Serve with toppings and enjoy!


  • Store leftover chili in an airtight container in the fridge. Enjoy reheated within 3 -4 days.
  • Need more topping ideas? Try Pico de Gallo , sour cream (or plain Greek yogurt), mango guacamole or corn chips!
  • Squeeze a little fresh lime juice on top and sprinkle with chopped cilantro to add a fresh touch.


Calories: 374kcal, Carbohydrates: 25g, Protein: 45g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Cholesterol: 102mg, Sodium: 805mg, Fiber: 7g, Sugar: 10g
Course: Soups and Stews
Cuisine: Mexican
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

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No time to cook? Slow Cooker Chicken Enchilada Chili to the rescue! Toss it in the crockpot in the morning and it’s hot and ready by dinner time.

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on March 5, 2019

Comments & Reviews

  1. I have been LOVING my slow cooker lately so this recipe came at the perfect time! Plus it’s a recipe that my husband loves, too!

4.83 from 23 votes (23 ratings without comment)

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