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Easy Crockpot Chicken Enchilada Chili

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.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6

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
 

  • Prepare the Ingredients: Drain and rinse the beans and corn. Dice the onion and mince the garlic.
  • 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.
  • Add Enchilada Sauce and Broth: Pour the enchilada sauce and chicken broth over the ingredients. Stir gently to combine.
  • Season the Mixture: Add chili powder, cumin, smoked paprika, salt, and pepper. Stir again to distribute the seasonings.
  • Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  • Shred the Chicken: Once the chicken is fully cooked and tender, remove it from the crockpot and shred it using two forks.
  • Return Chicken to Chili: Add the shredded chicken back into the chili and stir to combine.
  • Adjust Seasoning: Taste and adjust seasoning if needed. Add more broth if you prefer a thinner consistency.
  • 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.
  • Enjoy: Serve hot with tortilla chips or over rice for a complete meal.

Notes

  • 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.