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    Home » Dinners » Slow Cooker Chicken Enchilada Chili

    Slow Cooker Chicken Enchilada Chili

    Published: Oct 19, 2018 · Modified: Jul 17, 2021 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Slow cooker chicken enchilada chili in an aqua crock with a copper spoon in it

    This is a sponsored conversation written by me on behalf of Hunt’s and BUSH’S. The opinions and text are all mine.

    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 more!

    After living in Arizona for the last three years, my family has a taste for the Southwest. This slow cooker chicken enchilada chili takes the great flavors of enchiladas and incorporates them into this delicious chili recipe.

    Slow Cooker Chicken Enchilada Chili ingredients

    How to make slow cooker chicken enchilada chili

    This chili starts with plenty of tomatoes and beans. I use Hunt's diced tomatoes and BUSH’S® Chili Beans. Hunt's vine-ripened tomatoes and BUSH's slow-simmered chili beans make a flavorful base for this chili.

    Then, corn, seasonings, enchilada sauce, and chicken are all added to round out the chili.

    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.

    Since I have four younger kids, 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.

    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.

    Bowl of slow cooker chicken enchilada chili next to dishes of pico de gallo, cheese, and cilantroWhat to serve with chili

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

    How to store

    Another great thing about chili is that it keeps well. I store it covered in the fridge. To reheat it, I just microwave it, and the chili stays good for about 4 days.

    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! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Slow Cooker Chicken Enchilada Chili

    Slow cooker chicken chili that has plenty of Southwest flavor. 
    5 from 3 votes
    Print Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 6 hours
    Total Time: 6 hours 10 minutes
    Servings: 10 servings
    Calories: 241kcal
    Author: Kate @ I Heart Eating

    Ingredients

    • 10 ounce can red enchilada sauce
    • 14.5 ounce can Hunt's petite diced tomatoes undrained
    • 14.5 ounce can Hunt's fire roasted diced tomatoes undrained
    • 2-15 ounce cans BUSH'S black beans in mild chili sauce undrained
    • 15 ounces can corn drained
    • 1 ½ cups reduced-sodium chicken broth
    • 4 cloves garlic minced
    • 1 teaspoon ancho chili powder**
    • ½ teaspoon ground cumin
    • ½ teaspoon paprika***
    • ¼ teaspoon dried oregano
    • ¼ teaspoon pepper
    • 2 ½ pounds boneless skinless chicken breasts
    • 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

    *You'll want to use chicken breasts, not chicken breast halves. 
    **This will give you a mild chili. If you like things spicier, increase this amount. 
    ***Regular or smoked paprika will work. 
    ****Full-fat or ⅓-less fat cream cheese ok. I don't recommend fat-free cream cheese in this recipe. 
    *****Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 241kcal | Carbohydrates: 14g | Protein: 28g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 84mg | Sodium: 835mg | Potassium: 715mg | Fiber: 1g | Sugar: 5g | Vitamin A: 505IU | Vitamin C: 10.8mg | Calcium: 70mg | Iron: 1.8mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    This is a sponsored conversation written by me on behalf of Hunt's and BUSH'S. The opinions and text are all mine.

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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. DMom

      October 07, 2019 at 9:39 am

      5 stars
      Oh boy was this good. Love the flavors and love having leftovers. Will make again.

      Reply
      • Kate

        October 07, 2019 at 12:53 pm

        Thanks! I love the leftovers, too. =) Thanks for commenting!

        Reply
    2. Regan Leger

      July 29, 2019 at 2:20 pm

      Where did you find those bolws?? (the blue crock style)

      Reply
      • Kate

        July 30, 2019 at 6:42 pm

        Hi! I found them at World Market. =)

        Reply
    3. Lizabeth

      November 04, 2018 at 9:56 pm

      5 stars
      This was so easy to come together. I did it on top of the stove, but still tasted great! Will definitely make again.

      Reply
      • Kate

        November 05, 2018 at 7:49 am

        Thank you! I'm glad to hear that it worked out on the stove, too. Thank you for taking the time to come back and comment! =)

        Reply
    4. Karly

      October 20, 2018 at 5:35 pm

      Delish!! Can't wait to try this!

      Reply
      • Kate

        October 21, 2018 at 7:52 am

        Thanks! Hope you enjoy it! =)

        Reply
    5. Kristen

      October 19, 2018 at 11:22 pm

      This looks yummy. I will surely try this recipe. Thanks for this.

      Reply
      • Kate

        October 20, 2018 at 10:16 am

        Thank you! I hope you enjoy it as much as we do! =)

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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