Slow Cooker Chicken Enchilada Chili

It’s definitely still the time of year for warm and cozy comfort foods…

1 1/2 pounds boneless skinless chicken breasts
1 1/2 cups prepared enchilada sauce
2 chopped celery stalks
2 (14.5 oz) cans olive oil and garlic diced tomatoes (or some other “flavor” if you can’t find those)
2 (15 oz) cans pinto or kidney beans, undrained
1 onion, diced (or 1 tablespoon dried, minced onion flakes)
1-2 teaspoons chili powder
1 teaspoon cumin
Sour cream and shredded cheddar cheese for garnish

Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart slow cooker. Add beans, celery, onion and spices. Stir to combine. Place chicken on top.

Cover and cook on low for 7-8 hours, or until flavors have combined. Shred chicken and stir back into slow cooker.

Serve with shredded cheddar cheese and a dollop of sour cream, if desired.

Did I change anything? I didn’t use as much onion, maybe half as much as the recipe called for and I left out the celery.

What did the family think? Hubby and I LOVED this! The boys aren’t huge enchilada fans, but they will pick out the chicken and eat that.

from A Year of Slow Cooking


Filed under Chicken, Definitely Making it Again, Easy, Make Ahead of Time, Mexican, Spicy, Stew/Soup, Super Easy to Make

4 Responses to Slow Cooker Chicken Enchilada Chili

  1. trudi

    Love it ! Thank you. We served it with corn tortilla chips broken and mixed with the cheese over the top.

  2. Gina

    I have a really stupid question, but is the chicken put in the crockpot uncooked? Thanks!

  3. Nina

    Gina-No need to cook the chicken first…just put it all in there, wait a few hours and….voila!….dinner. 🙂

  4. Nina

    So glad you liked it. 🙂

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