Slow Cooker Chicken Enchilada (Printable)

Tender chicken, beans, corn simmered in a flavorful enchilada-spiced tomato broth.

# 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 (14 oz) can black beans, drained and rinsed

→ Liquids

07 - 3 cups low-sodium chicken broth
08 - 1 (14 oz) can diced tomatoes with juices
09 - 1 (10 oz) can 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 at the bottom of the slow cooker.
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 juices, and enchilada sauce.
04 - Sprinkle ground cumin, chili powder, smoked paprika, 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 cooked through and tender.
06 - Remove chicken breasts, shred with two forks, then return shredded chicken to the slow cooker and stir.
07 - Taste and adjust salt or spices as desired.
08 - Ladle soup into bowls and top with optional avocado, cheese, sour cream, cilantro, lime wedges, and crushed tortilla chips as preferred.

# Expert Advice:

01 -
  • It cooks itself while youre at work, and comes together with almost no prep.
  • The enchilada sauce does all the heavy lifting, so you get deep flavor without fussing over a spice cabinet.
  • Leftovers taste even better the next day when the spices have really settled in.
02 -
  • Dont skip rinsing the black beans, or youll end up with a cloudy, starchy broth that tastes off.
  • Shred the chicken while its still hot, it pulls apart so much easier and absorbs more flavor when you stir it back in.
  • If you want it creamier, stir in a half cup of cream cheese or heavy cream right at the end, it transforms the whole texture.
03 -
  • Use a slow cooker liner for the easiest cleanup of your life, seriously life-changing.
  • If youre short on time, cook on HIGH for 3 to 4 hours instead, the results are just as good.
  • Always taste before serving, every brand of enchilada sauce and broth is different and you might need a pinch more salt or a squeeze of lime to make it sing.

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