Slow Cooker Chicken Enchilada

The smell hit me before I even opened the door, warm and smoky with that unmistakable bite of cumin and chili. My neighbor was making enchiladas, and I stood there on her porch holding a casserole dish, suddenly wishing I'd brought soup instead. That night I went home and dumped everything into my slow cooker, no plan, just instinct. By morning, I had this.

I made this the first time my brother visited after his divorce. He ate three bowls, said nothing, then asked for the recipe on a napkin. He still texts me every winter when he makes it, usually just a photo of the pot with a thumbs up. That's the kind of soup this is.

Ingredients

• Boneless, skinless chicken breasts (500 g): They turn impossibly tender in the slow cooker, shredding with just a nudge. I've used thighs too, they're richer but take the same time.
• Yellow onion, diced: Sweetens as it simmers, melting into the broth until you forget it was ever sharp.
• Garlic, minced: Two cloves are enough to scent the whole pot without shouting.
• Red bell pepper, diced: Adds a slight sweetness and a pop of color that makes the soup look alive.
• Frozen or canned corn (1 cup): I keep frozen corn in the freezer for this, it's one less can to open and tastes just as bright.
• Black beans, drained and rinsed: They hold their shape and add a creamy contrast to the broth.
• Low-sodium chicken broth (720 ml): The base that pulls everything together, use low-sodium so you control the salt.
• Diced tomatoes with juices: The juices matter, they add acidity and body to the broth.
• Red enchilada sauce (300 g): This is the soul of the soup, choose one with depth, not just heat.
• Ground cumin, chili powder, smoked paprika, oregano: The spice blend that makes it taste like something you simmered all day, even though you didn't.
• Salt and black pepper: Season at the end, the broth and sauce both carry salt.
• Toppings (avocado, cheese, sour cream, cilantro, lime, tortilla chips): Optional only in theory, they turn soup into a meal you remember.

Instructions

Layer the chicken:

Place the chicken breasts flat on the bottom of the slow cooker. They'll cook evenly and be easy to find later when it's time to shred.

Add the vegetables:

Scatter the onion, garlic, bell pepper, corn, and black beans over the chicken. No need to stir yet, just let them settle in.

Pour in the liquids:

Add the chicken broth, diced tomatoes with their juices, and the enchilada sauce. The liquid should almost cover everything.

Season the pot:

Sprinkle the cumin, chili powder, smoked paprika, oregano, salt, and pepper over the top. Give it a gentle stir to wake up the spices.

Set it and walk away:

Cover and cook on LOW for 6 to 7 hours, or HIGH for 3 to 4 hours. The chicken should be tender enough to shred with a look.

Shred the chicken:

Remove the chicken breasts, shred them with two forks, and return the pieces to the pot. Stir everything together so the chicken disappears into the broth.

Taste and adjust:

Taste the soup and add more salt, pepper, or a squeeze of lime if it needs brightness.

Serve hot:

Ladle into bowls and let everyone build their own with avocado, cheese, sour cream, cilantro, lime, and crushed tortilla chips.

Save to Pinterest

My friend Laura brought this to a potluck in a floral crockpot she'd inherited from her grandmother. She set it down, plugged it in, and it stayed warm all night while people came back for seconds. Someone asked if she'd been cooking all day and she just smiled, didn't say a word. That's the magic of it, really.

How to Make It Spicier

I once added a whole diced jalapeño and two shakes of cayenne because my cousin swore he could handle it. He finished his bowl, face red, and asked for milk. Start with one jalapeño, seeds removed, and taste before adding more heat. You can always add, but you can't take it back.

Storage and Reheating

This soup tastes better the next day after the flavors have had time to settle into each other. Store it in an airtight container in the fridge for up to four days, or freeze it in portions for up to three months. Reheat gently on the stove, adding a splash of broth if it's thickened too much. The toppings should always be fresh, never reheated.

Variations and Swaps

I've made this with pinto beans when I ran out of black beans, and with green enchilada sauce when that's all the store had. Both worked. You can stir in cream cheese at the end for a creamy version, or add a handful of chopped kale in the last hour for something green.

• Swap chicken thighs for breasts if you want richer, darker meat.
• Use fire-roasted diced tomatoes for a smokier depth.
• Stir in half a cup of heavy cream or cream cheese for a creamy, milder soup.

Save to Pinterest

This is the kind of soup that makes people lean back in their chairs and sigh. Make it once and it'll become the thing you bring when someone needs comfort, or when you just need dinner to take care of itself.

Common Questions

→ Can I use different beans?

Yes, substituting pinto beans for black beans works well without altering the overall flavor profile significantly.

→ How can I make it spicier?

Adding diced jalapeños or increasing the chili powder enhances the heat to suit your taste.

→ Is it possible to make a creamier version?

Incorporate cream cheese or heavy cream near the end of cooking for a richer, creamier texture.

→ What toppings complement this dish?

Fresh avocado slices, shredded cheddar or Monterey Jack cheese, sour cream, chopped cilantro, lime wedges, and crushed tortilla chips add delightful texture and flavor.

→ Can this be prepared without a slow cooker?

While designed for slow cooking, you can simmer all ingredients on the stovetop over low heat until the chicken is tender, stirring occasionally.

→ Is this dish gluten-free?

Yes, as long as all packaged ingredients like broth and enchilada sauce are certified gluten-free, this remains suitable for gluten-sensitive diets.