Easy Crockpot Chicken Enchilada Chili Recipe

If you’re a fan of bold, Tex-Mex flavors and love the ease of slow cooker meals, this Crockpot Chicken Enchilada Chili is about to become your new favorite dish. Combining the rich, saucy goodness of enchiladas with the comforting heartiness of chili, this dish brings together the best of both worlds. Perfect for busy weeknights or game-day gatherings, this easy one-pot wonder will leave your family and friends asking for seconds.

Chicken Enchilada Chili is a satisfying, protein-packed meal that’s loaded with shredded chicken, beans, corn, and a flavorful enchilada sauce that simmers to perfection in the slow cooker. The beauty of this recipe is that it requires minimal effort—just toss the ingredients into your crockpot in the morning, and by dinnertime, you’ll have a piping hot, delicious meal ready to enjoy.

The base of this chili features tender, slow-cooked chicken breasts that absorb the rich flavors of the enchilada sauce, spices, and seasonings. As the chicken simmers, it becomes incredibly tender and easy to shred, giving the chili a wonderful texture and heartiness. Add to that a mix of black beans and kidney beans for fiber and protein, corn for a pop of sweetness, and diced tomatoes for a tangy balance, and you’ve got a complete meal in one pot.

What makes this chili extra special is the use of enchilada sauce, which infuses the dish with a bold, smoky flavor that sets it apart from traditional chili. Whether you prefer red or green enchilada sauce, you can customize the heat level to suit your taste. Plus, the slow-cooking process allows all the flavors to meld beautifully, creating a complex, satisfying dish that only gets better with time.

This recipe is also highly customizable. You can add bell peppers, jalapeños, or even sweet potatoes for an extra twist. Want a creamier version? Stir in some cream cheese or Greek yogurt just before serving for a richer texture. It’s a great dish for meal prepping because it freezes and reheats beautifully, making it perfect for busy weeks.

Another reason this recipe is a crowd-pleaser is its versatility. Serve it with tortilla chips for dipping, spoon it over rice for a heartier meal, or load it up with your favorite toppings like shredded cheese, sour cream, and avocado. It’s a fun, interactive meal that allows everyone to customize their bowl to their liking.

Not only is this Crockpot Chicken Enchilada Chili easy to make, but it’s also a healthier alternative to traditional chili. Packed with lean protein, fiber-rich beans, and wholesome veggies, it’s a nutrient-dense meal that keeps you full and satisfied without the extra calories.

If you’re looking for a recipe that’s flavorful, effortless, and perfect for any occasion, this easy Crockpot Chicken Enchilada Chili checks all the boxes. With just a few simple ingredients and your trusty slow cooker, you’ll have a dish that’s bursting with flavor and ready to warm up even the chilliest of days.

Servings

• Yield: 6 servings
• Serving Size: 1 bowl

Time

• Prep Time: 10 minutes
• Cook Time: 6-8 hours (on low) or 3-4 hours (on high)
• Total Time: 6-8 hours

Ingredients

• 2 large boneless, skinless chicken breasts
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can corn, drained
• 1 (14.5-ounce) can diced tomatoes with green chilies
• 1 (10-ounce) can enchilada sauce (red or green)
• 2 cups chicken broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, avocado, cilantro, lime wedges

Instructions

1. Prepare the Ingredients: Drain and rinse the beans and corn. Dice the onion and mince the garlic.
2. Layer in the Crockpot: Place the chicken breasts at the bottom of the slow cooker. Add the beans, corn, diced tomatoes, onion, and garlic on top.
3. Add Enchilada Sauce and Broth: Pour the enchilada sauce and chicken broth over the ingredients. Stir gently to combine.
4. Season the Mixture: Add chili powder, cumin, smoked paprika, salt, and pepper. Stir again to distribute the seasonings.
5. Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
6. Shred the Chicken: Once the chicken is fully cooked and tender, remove it from the crockpot and shred it using two forks.
7. Return Chicken to Chili: Add the shredded chicken back into the chili and stir to combine.
8. Adjust Seasoning: Taste and adjust seasoning if needed. Add more broth if you prefer a thinner consistency.
9. Serve and Garnish: Ladle into bowls and top with shredded cheese, sour cream, avocado, and cilantro. Serve with lime wedges for an extra burst of flavor.
10. Enjoy: Serve hot with tortilla chips or over rice for a complete meal.

Tips

• Use Rotisserie Chicken: For an even quicker version, use pre-cooked rotisserie chicken and add it in the last 30 minutes.
• Add Extra Veggies: Bell peppers, jalapeños, or sweet potatoes add extra flavor and nutrients.
• Make It Creamy: Stir in cream cheese or Greek yogurt for a creamier consistency.
• Spice It Up: Add extra chili powder or hot sauce for a spicier kick.
• Freeze Leftovers: This chili freezes well for up to 3 months. Reheat for a quick, delicious meal.

Summary

This easy Crockpot Chicken Enchilada Chili combines the bold flavors of enchiladas with the heartiness of chili in one simple, slow-cooked dish. Perfect for busy weeknights, this protein-packed meal is loaded with tender chicken, beans, and corn, making it a filling and flavorful option for the whole family.