Slow Cooker Chicken Enchilada Chili
User Reviews
5
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Prep Time
10 mins
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Cook Time
6 hrs
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Total Time
6 hrs 10 mins
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Servings
10 servings
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Calories
241 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Chicken Enchilada Chili
Description
This chili features boneless skinless chicken breasts slow-cooked in a flavorful liquid of canned enchilada sauce, diced fire-roasted tomatoes, black beans in chili sauce, corn, and reduced-sodium chicken broth. Aromatics include minced garlic and a blend of spices such as ancho chili powder, cumin, smoked paprika, oregano, and black pepper, providing depth without excessive heat.
After slow cooking for 6-7 hours on low, the chicken is shredded directly in the pot to distribute tender meat throughout the chili. Adding cream cheese at the end gives a creamy texture and mellows spices, creating a rich but smooth chili consistency.
The chili is mild by default but can be adjusted in spiciness by adding more chili powder or substituting paprika. It is suitable for a filling meal option and can be paired with toppings like cheese or tortilla chips.
Using chicken breasts instead of halves ensures even cooking. Both full-fat and reduced-fat cream cheese work well, though fat-free versions are not recommended.
Ingredients
- 10 ounce enchilada sauce canned, red
- 14.5 ounce diced tomato undrained, petite, canned
- 14.5 ounce diced tomatoes undrained, fire roasted
- 2-15 ounce black beans undrained, in mild chili sauce, canned
- 15 ounces corn drained, canned
- 1 ½ cups chicken broth reduced-sodium
- 4 cloves garlic minced
- 1 teaspoon ancho chili powder
- 1/2 teaspoon cumin ground
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon oregano dried
- 1/4 teaspoon black pepper
- 2 ½ pounds chicken breast boneless skinless
- 8 ounces cream cheese at room temperature
Instructions
- Add the enchilada sauce, tomatoes, beans, corn, chicken broth, garlic, chili powder, cumin, paprika, oregano, and pepper to a large slow cooker. I use a 6 quart.
- Stir to combine.
- Add the chicken breast, and nestle it into the tomato mixture.
- Cover, and cook on LOW for 6-7 hours.
- Carefully shred chicken using two forks.
- Add cream cheese, and stir in to combine. You may find that you need to let it sit, covered, for a few minutes to let it begin to melt.
Notes
- Use chicken breasts (not halves) for even cooking and shredding.
- Increase chili powder to make the chili spicier or substitute with regular paprika as needed.
- Both full-fat and 1/3-less fat cream cheese work; avoid fat-free cream cheese for best texture.
- Nutrition values are estimates and may vary based on ingredient brands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 241kcal | 12% |
| Carbohydrates | 14g | 5% |
| Protein | 28g | 56% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 84mg | 28% |
| Sodium | 835mg | 35% |
| Potassium | 715mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 505IU | 10% |
| Vitamin C | 10.8mg | 12% |
| Calcium | 70mg | 7% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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