Slow Cooker Chicken Enchilada (Printable)

Tender chicken, beans, corn cooked slowly in enchilada-spiced tomato broth for warm, hearty flavor.

# What you'll need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (1 lb)

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 cup frozen or canned corn, drained if canned
06 - 1 can (14 oz) black beans, drained and rinsed

→ Liquids

07 - 3 cups low-sodium chicken broth
08 - 1 can (14 oz) diced tomatoes with juices
09 - 1 can (10 oz) red enchilada sauce

→ Spices & Seasonings

10 - 1 tsp ground cumin
11 - 1 tsp chili powder
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp dried oregano
14 - 1/2 tsp salt, or to taste
15 - 1/4 tsp freshly ground black pepper

→ Optional Toppings

16 - Sliced avocado
17 - Shredded cheddar or Monterey Jack cheese
18 - Sour cream
19 - Chopped cilantro
20 - Lime wedges
21 - Crushed tortilla chips

# Directions:

01 - Place chicken breasts in the slow cooker insert.
02 - Add diced onion, minced garlic, diced red bell pepper, corn, and black beans over the chicken.
03 - Pour in chicken broth, diced tomatoes with their juices, and red enchilada sauce.
04 - Sprinkle ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper; stir gently to combine.
05 - Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until chicken is tender and fully cooked.
06 - Remove chicken breasts, shred with two forks, then return shredded chicken to the slow cooker and stir well.
07 - Taste and adjust the seasoning if necessary.
08 - Ladle soup into bowls and top as desired with avocado, cheese, sour cream, cilantro, lime wedges, and crushed tortilla chips.

# Expert Suggestions:

01 -
  • It cooks itself while you're at work, and you come home to dinner already done.
  • The enchilada sauce does all the heavy lifting, so you don't need a spice cabinet full of obscure chilies.
  • Leftovers taste even better the next day, and it freezes beautifully.
02 -
  • Don't skip rinsing the black beans, the canning liquid can make the soup taste tinny and dull.
  • If your slow cooker runs hot, check at the 5 hour mark on LOW, some models cook faster than others.
  • Shred the chicken while it's still warm, it falls apart easier and soaks up more flavor when you stir it back in.
03 -
  • Use chicken thighs instead of breasts if you want more flavor and moisture, they're nearly impossible to overcook in a slow cooker.
  • Always check your enchilada sauce and broth labels for gluten if you're cooking for someone with celiac, some brands sneak in wheat.
  • If you like smoky heat, add a teaspoon of chipotle powder instead of regular chili powder, it changes the whole vibe.

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