Slow Cooker Chicken Enchilada Chili

Slow cooker chicken enchilada chili is an easy crock pot chili recipe that’s packed with flavor. This simple meal takes just minutes to prep!

Chili is a cold-weather staple in my house. There’s just something about a bowl of chili on a cold day that’s so perfect.

One of the things that we love about chili is just how many ways there are to enjoy it. There’s veggie chili, beef chili, chicken chili, and even pumpkin chili!

This slow cooker chicken enchilada chili takes the great flavors of enchiladas and incorporates them into this delicious chili recipe.

How to make slow cooker chicken enchilada chili

Step 1: 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.

Step 2: Add the chicken breast, and nestle it into the tomato mixture.

Step 3: Cover, and cook on low for 6-7 hours.

Step 4: Carefully shred chicken using two forks.

Step 5: 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.

Customize it!

Besides being delicious, one of the best thing about this slow cooker chicken enchilada chili is that you can really make it your own.

Spicy: I keep the chili pretty mild. If you like things on the hotter side, you can double or triple the spices. You could also use a medium or hot enchilada sauce for even more heat.

Dairy-free: If you prefer to keep the chili dairy-free, you can leave the cream cheese out. If you go this route, I recommend using only 1 cup of chicken broth in the chili.

What to serve with this chili

This chili is great topped with shredded cheese, cilantro, pico de gallo, tortilla strips, or avocado or guacamole. It’s also good topped with sour cream if you like your chili to be extra creamy.

Sides that go well with this chili include cornbread or cornbread muffins, green salad, or fruit salad.

How to store

Another great thing about chili is that it keeps well. I store any leftovers in an airtight container in the refrigerator. The chili will keep for up to 4 days when properly stored in the fridge.

To reheat it, I just microwave it until warmed through.

More chili recipes!

If you’ve tried this slow cooker chicken enchilada chili recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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