Slow Cooker Chicken Enchilada (Printable Version)
Tender chicken simmered with beans, corn, and spices in a rich enchilada broth.
# What You Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (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 can (14 oz) black beans, drained and rinsed
→ Liquids
07 - 3 cups low-sodium chicken broth
08 - 1 can (14 oz) diced tomatoes with juices
09 - 1 can (10 oz) red enchilada sauce
→ Spices & Seasonings
10 - 1 tsp ground cumin
11 - 1 tsp chili powder
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp dried oregano
14 - 1/2 tsp salt, or to taste
15 - 1/4 tsp 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 at the bottom of the slow cooker.
02 - Add diced onion, minced garlic, diced bell pepper, corn, and black beans over the chicken.
03 - Pour in chicken broth, diced tomatoes with juices, and red enchilada sauce.
04 - Sprinkle ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Stir gently to combine.
05 - Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken is tender and fully cooked.
06 - Remove chicken breasts, shred them using two forks, then return shredded chicken to the cooker and stir well.
07 - Taste the soup and adjust seasoning as needed.
08 - Ladle soup into bowls and garnish with optional toppings such as avocado, cheese, sour cream, cilantro, lime wedges, and crushed tortilla chips.
# Expert Tips:
01 -
- It practically cooks itself while you go about your day, no babysitting required.
- The broth gets deeper and richer the longer it simmers, soaking up every bit of spice.
- Toppings turn each bowl into a custom creation, so everyone at the table gets exactly what they want.
02 -
- Don't skip rinsing the black beans or the soup will turn cloudy and taste tinny from the canning liquid.
- Shred the chicken right in the slow cooker if you want to save a dish, just use tongs to hold the breasts steady while you pull them apart with a fork.
- If the broth tastes flat at the end, a squeeze of fresh lime juice will wake everything up like magic.
03 -
- Use chicken thighs instead of breasts if you want even more flavor and a texture that stays juicy no matter how long it cooks.
- Toast your cumin and chili powder in a dry pan for thirty seconds before adding them to unlock a deeper, smokier aroma that makes the whole soup sing.
- Always taste before serving because slow cookers can concentrate flavors differently depending on the model and cook time.