Chicken Enchilada Chili

Yield: 6 servings

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

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!

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Hearty and flavorful, this fix it and forget it Slow Cooker Chicken Enchilada Chili recipe is delicious!

Ingredients

1 ½ pounds boneless, skinless chicken breasts (or thighs)
1 can (10 ounce) red enchilada sauce
1 can (14.5 ounce) Rotel fire roasted tomatoes, don't drain
1 can (15 ounce) chili beans in mild chili sauce
1 can (15 ounce) black beans, drained and rinsed
1 can (15 ounce) corn, don't drain
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

Instructions

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!

Notes

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.

See blog post for more recipe tips and tricks.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 374Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 102mgSodium: 805mgCarbohydrates: 25gFiber: 7gSugar: 10gProtein: 45g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice