Get ready to tantalize your taste buds with a dish that’s as comforting as it is delicious! Our Easy Crockpot Creamy Chicken Enchilada Chili is the perfect blend of flavors that will transport you straight to Mexico with every bite. Imagine tender, shredded chicken swimming in a creamy, cheesy sauce, enriched with the bold flavors of enchilada sauce and spices. This recipe is not only a breeze to prepare, but it also cooks to perfection while you go about your day. With just 10 minutes of prep time and a slow cooker doing the heavy lifting for 6 hours, you'll be left with a hearty meal that serves 8. Trust us, your family will be asking for seconds!
Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 1 lb chicken breast
- 1 can black beans, drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 can enchilada sauce
- 1 cup cream cheese
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Prepare ingredients by rinsing and draining black beans and corn.
- Place whole chicken breasts at the bottom of the crockpot as the first layer.
- Add drained black beans, corn, diced tomatoes, and enchilada sauce over the chicken.
- Sprinkle cumin, salt, and pepper evenly across the ingredients.
- Cut cream cheese into small cubes and distribute them throughout the crockpot.
- Cover crockpot and set to low heat setting for 6 hours.
- After 6 hours, remove chicken breasts and shred using two forks.
- Return shredded chicken to the crockpot and stir to combine all ingredients.
- Let the chili sit for 10-15 minutes to allow cream cheese to fully incorporate and thicken the sauce.
- Serve hot, optionally garnishing with fresh cilantro, sour cream, or shredded cheese.
Tips
- Prep Ahead: To save time, you can prepare the ingredients the night before. Rinse and drain the beans and corn, and even chop the cream cheese into cubes. Just layer everything in the crockpot in the morning and set it to cook!
- Layer for Flavor: Always place the chicken breasts at the bottom of the crockpot. This allows them to soak up all the delicious flavors from the other ingredients as they cook.
- Customize Your Spice Level: If you like a little kick, feel free to add some diced jalapeños or a pinch of cayenne pepper to the mix for an extra layer of heat.
- Shred with Ease: After cooking, use two forks to shred the chicken right in the crockpot. This not only makes it easier but also lets the chicken absorb more of that creamy sauce.
- Thickening Tips: For a thicker chili, let it sit for an additional 10-15 minutes after mixing in the shredded chicken. This allows the cream cheese to fully incorporate and the flavors to meld beautifully.
- Garnish for Greatness: Don’t skip the garnishes! Fresh cilantro, a dollop of sour cream, or a sprinkle of shredded cheese can elevate your chili and add a fresh finish.
- Leftover Love: This chili keeps well in the fridge for up to three days and can also be frozen for later. Just reheat and enjoy a quick meal on busy days!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 28g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 85mg
