Slow Cooker Chicken Enchilada (Printable)

Tender chicken and beans simmer slowly with corn and enchilada spices in a rich tomato broth.

# What You Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (approximately 1 lb)

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 cup frozen or canned corn, drained if canned
06 - 1 (14 oz) can black beans, drained and rinsed

→ Liquids

07 - 3 cups low-sodium chicken broth
08 - 1 (14 oz) can diced tomatoes with juices
09 - 1 (10 oz) can red enchilada sauce

→ Spices & Seasonings

10 - 1 teaspoon ground cumin
11 - 1 teaspoon chili powder
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon salt, or to taste
15 - 1/4 teaspoon freshly ground black pepper

→ Optional Toppings

16 - Sliced avocado
17 - Shredded cheddar or Monterey Jack cheese
18 - Sour cream
19 - Chopped cilantro
20 - Lime wedges
21 - Crushed tortilla chips

# How to Make It:

01 - Place chicken breasts in the bottom of the slow cooker then add onion, garlic, red bell pepper, corn, and black beans on top.
02 - Pour in chicken broth, diced tomatoes with juices, and enchilada sauce. Sprinkle cumin, chili powder, smoked paprika, oregano, salt, and black pepper over the ingredients and stir gently to combine.
03 - Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken is thoroughly cooked and tender.
04 - Remove chicken breasts from the pot, shred using two forks, then return shredded chicken to the pot and stir well to incorporate.
05 - Taste and adjust seasoning as needed. Serve hot topped with your preferred combination of avocado, cheese, sour cream, cilantro, lime wedges, and crushed tortilla chips.

# Expert Suggestions:

01 -
  • Everything goes into one pot in the morning, and you come home to dinner already done.
  • It tastes rich and layered, like you simmered it all day with intention, even though you barely lifted a finger.
  • Leftovers get better as the flavors meld, and it reheats beautifully for lunch the next three days.
02 -
  • Do not skip shredding the chicken and returning it to the pot, it transforms the texture and lets the meat absorb all that rich broth.
  • Taste before serving because enchilada sauces vary wildly in heat and salt, and you might need to adjust the seasoning.
03 -
  • Use a liner in your slow cooker for the easiest cleanup, especially with tomato based recipes that can stain.
  • If you are short on time, cook on high for 3 to 4 hours instead of low, the results are nearly identical.
  • Freeze leftover enchilada sauce in ice cube trays and pop a cube into rice, scrambled eggs, or another batch of soup for instant flavor.

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