Crock Pot Chicken Enchilada (Printer-Friendly)
Slow-cooked blend of chicken, beans, corn, and spices with fire roasted tomatoes and rich enchilada sauce.
# What You'll Need:
→ Poultry
01 -
1 pound boneless, skinless chicken breasts
→ Produce
02 -
1 small onion, finely diced
03 -
3 cloves garlic, minced
→ Canned Goods
04 -
15 ounce can whole kernel corn, drained
05 -
15 ounce can black beans, drained and rinsed
06 -
14.5 ounce can fire roasted diced tomatoes, undrained
07 -
14.5 ounce can chicken broth
08 -
10 ounce can red enchilada sauce
09 -
4 ounce can diced green chiles, undrained
→ Spices and Seasonings
10 -
1 ½ teaspoons ground cumin
11 -
1 ½ teaspoons chili powder
12 -
1 teaspoon salt
13 -
½ teaspoon black pepper
# Steps to Follow:
01 -
Place chicken breasts, corn, black beans, fire roasted diced tomatoes, chicken broth, red enchilada sauce, onion, diced green chiles, minced garlic, ground cumin, chili powder, salt, and black pepper into a 5-6 quart slow cooker. Stir to combine all ingredients evenly.
02 -
Cover and cook on low heat for 6 hours or on high heat for 4 hours, until the chicken is fully cooked and easily shredded.
03 -
Remove chicken breasts from the slow cooker and shred them using two forks. Return shredded chicken to the slow cooker and stir to incorporate.
04 -
Serve the soup hot and garnish with desired toppings such as sliced avocado, sour cream, tortilla strips, sliced limes, and sliced green onions.
# Extra Suggestions:
01 -
To thicken the soup, whisk ½ cup masa harina with additional chicken broth and stir into the slow cooker before cooking.
02 -
Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.