Slow Cooker Chicken Enchilada Chili

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 those Southwestern flavors and incorporates them into this delicious chili recipe.

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.

Ideas to customize this chili

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.

Check out even more chili ideas on Chili Pride!

What 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 chili

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. 

Author:i heart eating

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours 10 minutes

Servings:10 servings

Course: Main Course

Cuisine: American

Keyword: chicken, chili, slow cooker

Print Review

5 from 1 vote

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 1/2 cups reduced-sodium chicken broth
• 4 cloves garlic minced
• 1 teaspoon ancho chili powder**
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika***
• 1/4 teaspoon dried oregano
• 1/4 teaspoon pepper
• 2 1/2 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 1/3-less fat cream cheese ok. I don't recommend fat-free cream cheese in this recipe. 

*****Nutrition values are estimates. 

Nutrition Information

Serving: 1servingCalories: 241kcalCarbohydrates: 14g (5%)Protein: 28g (56%)Fat: 7g (11%)Saturated Fat: 2g (10%)Cholesterol: 84mg (28%)Sodium: 835mg (35%)Potassium: 715mg (20%)Fiber: 1g (4%)Sugar: 5gVitamin A: 10.1%Vitamin C: 13.1%Calcium: 7%Iron: 10.1%

Did you make this recipe?Tag @i_heart_eating on Instagram and hashtag it #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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