Slow Cooker Chicken Enchilada Chili Recipe
Hearty and flavorful, this fix it and forget it Slow Cooker Chicken Enchilada Chili recipe is delicious!
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With the Polar Vortex of 2019 behind us (I hope), I’ll finally share some of the savory dinners we enjoyed to get us through the cold evenings.
Whipping up a batch of chili is an easy way to have a hearty meal. Especially when it’s delicious and packed with flavor!
No canned soups needed for today’s enchilada chili recipe!
Pull out your slow cooker and be ready to enjoy the savory aroma that is going to fill your home!
How to make Chicken Enchilada Chili
One of my favorite things about using my crockpot is the aroma that fills my home throughout the day.
Working from home has it’s advantages, but sometimes having to smell my dinner ALL day without being able to indulge immediately is so tempting!
Today’s Chicken Enchilada Chili recipe is easy to make. Fix and Forget it style dinner! Ready?
Start by adding the red enchilada sauce, fire roasted tomatoes (not drained), mild chili beans, black beans, corn, and chicken to a large slow cooker. Make sure the chicken is covered.
Add in cumin, paprika, salt, and chili powder. Stir until combined. Cover the crock pot and cook on low for 6-8 hours.
When ready to eat, remove chicken and shred it. Return it back to the chili and serve with all your favorite toppings. ENJOY.
A few notes about the ingredients
I used Diced, Fire Roasted 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.
You can’t have chili without beans. Well, I guess you can…but not today! I used a can of chili beans in mild chili sauce, and a can of rinsed 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!
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. However, with today’s chili, I used boneless skinless breasts.
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 using plain greek yogurt in place of sour cream. Also shredded cheese, avocado or guacamole, cilantro, crunchy tortilla strips! No limits here!
Want to freeze the leftovers? This dinner is a perfect freezer meal option. 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 to serve with Chili
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 chili!
Easy, buttery Beer Bread recipe to serve with dinner! Also great to cube into bite sized pieces and use for dips!
More Chili Recipes
This Slow Cooker Taco Chili recipe is so flavorful. Serve it up with a side of cornbread and all the fixings!
Hearty Pumpkin Chili is a delicious, vegetarian dish made in the slow cooker! My family didn’t even miss the meat in this one!
Thick and hearty, this Slow Cooker Vegetarian Lentil Tortilla Soup recipe is the perfect weeknight meal! You’ll love the spicy flavor and you won’t miss the meat!
Hearty Vegetarian Chili recipe packed with flavor! You won’t miss the meat in this vegetable chili, and the addition of walnuts gives the perfect texture and flavor!
More recipes with Enchilada Sauce
You’ll love this easy Slow Cooker Chicken Enchilada Soup recipe! Packed with flavor, it’s a delicious dump and forget it meal idea!
Getting three servings of Dairy each day is a goal for my family. Easy Stovetop Enchilada Mac and Cheese helps meet this goal! Dinner in 30 minutes!
This easy, stove top Chicken Enchilada Mac and Cheese is ready in 30 minutes and packed with flavor! The perfect weeknight dinner recipe!
If you’re looking for a 30-minute meal idea, these Chicken Avocado Enchiladas are the answer! Packed with flavor and loved by all!
These Chicken Enchilada Bites are great little bite-sized appetizers with chicken cooked in the slow cooker and made with ingredients from Old El Paso.
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- 1 1/2 lbs boneless, skinless chicken breasts (or thighs)
- 1 can (10 oz) red enchilada sauce
- 1 can (14.5 oz) fire roasted tomatoes, don't drain
- 1 can (15 oz) chili beans in mild chili sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, don't drain
- 1 tsp cumin
- 1 Tbsp chili powder
- 1 tsp kosher salt
- 1/2 tsp paprika
- Toppings: plain greek yogurt (or sour cream), shredded cheddar cheese, avocado, tortilla strips
- 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!
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Amount Per Serving: Calories: 353 Total Fat: 10g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 102mg Sodium: 845mg Carbohydrates: 20g Fiber: 7g Sugar: 5g Protein: 45g
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