Description
Discover the ultimate Slow-Cooker Cheesy Chicken Enchilada Chili recipe! Creamy, flavorful, and easy to make.
Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken breasts
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can of corn, drained
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 (10-ounce) can of enchilada sauce (mild, medium, or hot, depending on preference)
- 1 small onion, diced
- 2 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 1 ½ cups shredded cheddar cheese
- Optional toppings: sour cream, diced avocado, chopped cilantro, tortilla chips
Instructions
- Prepare the slow cooker: Spray the slow cooker with non-stick cooking spray or use a liner for effortless cleanup.
- Layer the ingredients: Place chicken breasts at the bottom of the slow cooker. Add black beans, corn, diced tomatoes, enchilada sauce, onion, chicken broth, and all spices. Stir gently to combine.
Cook low and slow: Cover the slow cooker and cook on low for 6–8 hours, or on high for 3–4 hours.
- Shred the chicken: Once cooked, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker and mix well.
- Incorporate the cheese: Stir in 1 cup of shredded cheddar cheese until melted. Reserve the remaining cheese for garnishing.
- Serve and enjoy: Ladle the chili into bowls and top with the reserved cheese and optional toppings like sour cream, avocado, and tortilla chips.
Nutrition
- Serving Size: 1.5 cups 1 of 6 servings)
- Calories: 320
- Sugar: 4g
- Sodium: 950mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 65mg
Keywords: Slow Cooker Cheesy Chicken Enchilada Chili,Easy Chicken Enchilada Chili,Cheesy Chicken Enchilada Chili