Slow Cooker Chicken Enchilada (Printable Version)
Tender chicken stew with beans, corn, and a rich enchilada-spiced tomato broth, slow-cooked for depth.
# 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 black beans (14 oz), drained and rinsed
→ Liquids
07 - 3 cups low-sodium chicken broth
08 - 1 can diced tomatoes with juices (14 oz)
09 - 1 can red enchilada sauce (10 oz)
→ 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 the chicken breasts at the bottom of the slow cooker.
02 - Add diced onion, minced garlic, diced red bell pepper, corn, and rinsed black beans over the chicken.
03 - Pour in the chicken broth, diced tomatoes with juices, and enchilada sauce.
04 - Sprinkle in cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Stir gently to combine all ingredients.
05 - Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
06 - Remove chicken breasts, shred with two forks, then return shredded chicken to the pot and stir well.
07 - Taste the soup and adjust seasoning as necessary.
08 - Serve hot, garnished with desired toppings such as avocado slices, shredded cheese, sour cream, cilantro, lime wedges, and crushed tortilla chips.
# Expert Advice:
01 -
- It cooks itself while you work, nap, or forget it exists, then welcomes you home with a pot of something that tastes like effort.
- Every spoonful has texture, chicken that pulls apart without a fight, beans that hold their shape, corn that pops between your teeth.
- You can dress it up or eat it straight from the bowl over the sink, both are correct.
02 -
- Don't skip rinsing the black beans, the canning liquid can make the soup taste metallic and cloudy.
- Shred the chicken while it's still hot, it falls apart easier and soaks up more broth when you stir it back in.
- If you open the lid to check on it, add 15 minutes to the cook time, slow cookers lose heat fast.
03 -
- Line your bowls with crushed tortilla chips before ladling in the soup, they soften just enough to soak up the broth without turning to mush.
- Squeeze lime over the top right before eating, it brightens everything and cuts through the richness like nothing else can.
- Double the batch and freeze half, future you will be grateful on a night when cooking feels impossible.