I absolutely love sharing this Slow Cooker Enchilada Chicken Chili Recipe because it’s one of those dishes that feels like a warm hug after a long day. It’s packed with layers of flavor, super easy to prepare, and the slow cooker does most of the heavy lifting—perfect for busy weeknights or when you want a fuss-free meal that everyone will rave about. If you’re craving something cozy, hearty, and with a little southwestern kick, stick around because this recipe is fan-freaking-tastic!
Why You’ll Love This Recipe
- Effortless Cooking: Just toss everything in your slow cooker and go—no stirring or babysitting required.
- Rich Flavor Layers: The enchilada sauce and diced green chilies give this chili a unique southwestern spin that stands out from the usual chili recipes.
- Tender & Juicy Chicken: Cooking the chicken thighs low and slow makes the meat melt-in-your-mouth tender every time.
- Customizable Heat: You control the spice level by choosing your preferred enchilada sauce or adding extra jalapeños.
Ingredients You’ll Need
The magic behind this Slow Cooker Enchilada Chicken Chili Recipe comes down to blending pantry staples with fresh aromatics and a few flavorful canned ingredients that all play beautifully together. I always recommend stocking up on quality canned beans and tomatoes because they really bring the dish to life.
- Black Beans: Drained to keep the chili hearty without extra liquid; they add a lovely earthiness and protein boost.
- Corn: Adds a subtle sweetness and texture contrast that balances the savory chili.
- Diced Tomatoes with Spicy Green Chilies: These infuse chili with a bright, zesty kick—grab a trusty brand with just enough heat for you.
- Enchilada Sauce: The star ingredient that brings all the southwestern flavors together—feel free to swap mild or hot based on your heat preference.
- Diced Green Chilies: For an extra layer of mild heat and a smoky touch.
- Garlic: Minced fresh for that aromatic base every good chili needs.
- White Onion: Chopped finely to melt into the chili and add natural sweetness.
- Chicken Thighs: I prefer thighs for their juiciness, but chicken breast works if you want leaner meat.
- Taco Seasoning: This blend spices up the chicken and ties the southern flavors together seamlessly.
- Chicken Broth: Optional but great if you like a more soup-like chili consistency.
- Lime: Freshly squeezed at the end to brighten and balance the rich flavors.
Variations
I like to keep things simple, but this Slow Cooker Enchilada Chicken Chili Recipe is a fantastic base for all kinds of playful tweaks. Don’t be shy to make it your own — you’ll find that little changes create new family favorites.
- Spice Level: Once, I swapped in a smoked chipotle enchilada sauce and it added an amazing smoky depth that my spice-loving friends adored.
- Protein Swap: If chicken isn’t your thing, shredded beef or turkey can work — just adjust cooking times accordingly.
- Vegetarian Version: Omit chicken and add extra beans, bell peppers, or even diced sweet potatoes for a hearty meatless meal.
- Extra Heat: Throw in some finely diced jalapeños or a dash of cayenne for that extra punch without overpowering the dish.
- Cheesy Twist: Stir in a bit of cream cheese or shredded cheddar near the end of cooking for a luscious, creamy chili.
How to Make Slow Cooker Enchilada Chicken Chili Recipe
Step 1: Layer the Base Flavors
Start by adding the black beans, corn, diced tomatoes with spicy green chilies, enchilada sauce, diced green chilies, garlic, chopped onion, and chicken broth (if using) into your slow cooker. Give it a good stir to combine everything nicely. I like doing this because it makes sure the flavors start marrying early and you don’t get dry spots of seasoning later.
Step 2: Add and Season the Chicken
Place the chicken thighs right on top of the mixture, then sprinkle the taco seasoning evenly over the chicken. This keeps the chicken juicy and lets the seasoning seep into the meat while it cooks, giving you that deliciously layered flavor.
Step 3: Slow Cook and Shred
Cover your slow cooker and set it to low for about 4 to 6 hours. You’ll know it’s ready when the chicken is tender enough to shred easily with two forks—don’t rush this step; low and slow is key. If it’s not shredding well by 6 hours, just give it a little more time—sometimes my slow cooker runs on its own vibe!
Step 4: Final Touches
Once shredded, stir the chicken back into the chili, then squeeze in the lime juice to brighten everything up. Give it a final taste and adjust salt or seasoning if you need a little more punch. This last step always makes a big difference—trust me, the lime adds that fresh pop that pulls it all together.
Pro Tips for Making Slow Cooker Enchilada Chicken Chili Recipe
- Use Chicken Thighs for Tenderness: I learned that using thighs instead of breasts keeps the chicken juicy and prevents it from drying out during the long cook time.
- Don’t Skip the Lime: Adding fresh lime juice at the end really lifts the whole dish and balances the rich flavors.
- Adjust Liquid to Preference: If you want a thicker chili, skip the broth; for a soupier chili, add it. I usually go somewhere in the middle depending on my mood.
- Slow Cooker Timing: Avoid opening the lid during cooking—it can add hours to your cook time. Trust the process and be patient!
How to Serve Slow Cooker Enchilada Chicken Chili Recipe
Garnishes
I’m a big fan of topping this chili with a mound of shredded cheddar or pepper jack cheese, a dollop of cool sour cream, crunchy tortilla strips, and fresh cilantro for brightness. A few slices of ripe avocado and a dash of hot sauce really complete the bowl and add texture—I love how the creaminess contrasts with the spicy chili.
Side Dishes
This chili pairs wonderfully with warm cornbread to mop up every last drop, or a simple side salad with lime vinaigrette to keep things fresh. I’ve also served it over Mexican rice when I wanted a heartier meal that soaks up all the sauce flavors.
Creative Ways to Present
For parties or game days, I like to serve this chili in mini bread bowls—everyone loves the edible bowl idea! You can also set up a toppings bar with all sorts of goodies like sliced jalapeños, diced onions, chopped tomatoes, and different cheeses so guests can personalize their bowls.
Make Ahead and Storage
Storing Leftovers
When I have leftover Slow Cooker Enchilada Chicken Chili, I store it in airtight containers in the fridge. It keeps beautifully for up to 4 days, and I often enjoy it for quick lunches or dinner without any extra cooking.
Freezing
This chili freezes like a dream. Once cooled completely, I portion it out into freezer-safe containers or bags. It stays fresh for 2 to 3 months, which is perfect for meal prep or when I want a no-fuss meal waiting in the freezer.
Reheating
I reheat leftovers slowly on the stove over low heat, adding a splash of chicken broth to loosen it up if needed. This keeps the chili from drying out and maintains that lovely, thick stew-like texture.
FAQs
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Can I use chicken breasts instead of thighs for this recipe?
Absolutely! You can use chicken breasts if you prefer leaner meat. Just keep in mind they tend to dry out more easily during slow cooking, so check for tenderness sooner and avoid overcooking. Adding a bit of extra broth or reducing cook time can help keep breast meat moist.
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How spicy is the Slow Cooker Enchilada Chicken Chili Recipe?
The heat level depends mainly on the enchilada sauce and diced tomatoes you use. You can choose mild, medium, or hot varieties to suit your taste. Plus, adding fresh jalapeños or hot sauce can amp up the spice if you like it fiery.
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Do I have to shred the chicken before adding it back in?
Shredding the chicken directly in the slow cooker gives you the best texture and distributes the meat evenly throughout the chili. If shredding is tricky, cook the chicken a little longer until it’s super tender, which makes shredding easier.
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Can I make this chili on the stove instead of a slow cooker?
Yes, you can! Simmer all ingredients together on low heat for about 45 minutes to an hour until the chicken is cooked through and flavors meld. You may need to stir occasionally and adjust cooking times based on your stove and pot.
Final Thoughts
This Slow Cooker Enchilada Chicken Chili Recipe has become a go-to for me when I want something warm, satisfying, and bursting with flavor without a ton of effort. It’s the kind of meal that fills your kitchen with amazing aromas and leaves everyone asking for seconds—and I’m always happy to share it. Give this recipe a try—you’ll enjoy the ease of the slow cooker and the incredible taste it delivers. Trust me, this one’s a winner you’ll want in your regular rotation!
Print
Slow Cooker Enchilada Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Chili
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Slow Cooker Enchilada Chili is a hearty and flavorful dish combining tender chicken, black beans, corn, and a blend of enchilada sauce and spices. Perfect for an easy, comforting meal, it simmers low and slow, allowing the flavors to meld beautifully. Serve with classic toppings like shredded cheese, sour cream, and avocado for a satisfying Mexican-inspired chili.
Ingredients
For the Chili
- 1 (15.25oz) can black beans, drained
- 1 (15.25oz) can corn, drained
- 1 (14.5oz) can diced tomatoes with spicy green chilies
- 1 (10oz) can enchilada sauce
- 1 (4oz) can diced green chilies
- 3 cloves garlic, minced
- 1 cup white onion, chopped
- 1 to 2 lbs chicken thighs (or 1.5 lb chicken breasts)
- 3 tablespoons taco seasoning
- 1 cup chicken broth (optional for thinner soup)
- 1 lime
For the Toppings
- Shredded cheese
- Sour cream
- Tortilla strips
- Hot sauce
- Chopped avocado
- Cilantro
Instructions
- Combine Ingredients: Add the drained black beans, corn, diced tomatoes with spicy green chilies, enchilada sauce, diced green chilies, minced garlic, chopped onion, and chicken broth into your slow cooker. Stir gently to combine all ingredients evenly.
- Add Chicken and Season: Place the chicken thighs or breasts on top of the mixture in the slow cooker. Evenly sprinkle the chicken with 3 tablespoons of taco seasoning to infuse flavor.
- Slow Cook: Cover the slow cooker and cook on low heat for 4 to 6 hours, allowing the chicken to become very tender and easy to shred.
- Shred Chicken: Using two forks, shred the chicken directly in the slow cooker and stir it back into the chili. If the chicken is not shredding easily, cover and cook for an additional 30 to 60 minutes.
- Add Lime Juice: Squeeze the juice of one lime into the chili, stirring well. Taste the chili and adjust seasoning as desired for balance.
- Serve and Garnish: Ladle the enchilada chili hot into bowls and add your favorite toppings such as shredded cheese, sour cream, tortilla strips, hot sauce, chopped avocado, and fresh cilantro.
Notes
- Texture: Adding chicken broth creates a more soup-like consistency if preferred.
- Chicken Choice: Thighs provide a richer, more tender texture, while chicken breasts are a leaner alternative.
- Heat Level: Choose mild, medium, or hot enchilada sauce and diced tomatoes to control spiciness. Adding diced jalapeños can increase heat.
- Storage: Leftovers keep well in an airtight container in the refrigerator for up to 4 days.
- Freezer-Friendly: Allow chili to cool completely before freezing in a freezer-safe container for 2 to 3 months. Thaw overnight and reheat on the stove, adding broth as needed.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
