There are some recipes that just instantly feel like home, wrapping you in a warm embrace with every spoonful. This Slow Cooker Chicken Enchilada Chili is exactly that kind of dish for my family. I remember the first time I made it – a particularly chaotic Tuesday where the thought of standing over a stove felt utterly exhausting. I tossed everything into the slow cooker before heading out for the day, filled with a mix of hope and skepticism. Could something this easy really deliver big flavor? The aroma that greeted me when I walked back in hours later was the first clue. It was incredible – rich, savory, slightly spicy, with that unmistakable enchilada tang. Dinner that night was a revelation. Everyone, from my pickiest eater to my spice-loving husband, devoured it. Bowls were scraped clean, requests for seconds were enthusiastic, and the chorus of “You have to make this again!” sealed its fate as a permanent fixture in our meal rotation. It’s the perfect marriage of hearty chili comfort and vibrant Mexican-inspired zest, made ridiculously simple thanks to the magic of the slow cooker. It’s become our go-to for busy weeknights, cozy Sunday dinners, and even casual gatherings with friends. It’s more than just a recipe; it’s a guaranteed crowd-pleaser that delivers maximum flavor with minimal effort.

Slow Cooker Chicken Enchilada Chili Recipe

This recipe combines the comforting elements of a classic chili with the bold, zesty flavors of chicken enchiladas, all conveniently prepared in your slow cooker. It’s designed for ease and flavor, allowing the ingredients to meld beautifully over several hours.

Ingredients

Here’s what you’ll need to create this delicious fusion dish:

Chicken: 1.5 to 2 pounds boneless, skinless chicken breasts (about 2-3 large breasts)
Onion: 1 large yellow onion, chopped (about 1.5 cups)
Garlic: 4-5 cloves garlic, minced (about 1.5 tablespoons)
Bell Pepper: 1 large bell pepper (any color – red, green, or yellow work well), chopped (optional, but adds flavor and texture)
Diced Tomatoes: 1 can (14.5 oz / 411g) petite diced tomatoes, undrained
Fire-Roasted Tomatoes: 1 can (14.5 oz / 411g) fire-roasted diced tomatoes, undrained (adds a lovely smoky depth)
Black Beans: 1 can (15 oz / 425g) black beans, rinsed and drained
Kidney Beans: 1 can (15 oz / 425g) kidney beans (or pinto beans), rinsed and drained
Corn: 1 can (15 oz / 425g) whole kernel corn, drained (or 1.5 cups frozen corn)
Red Enchilada Sauce: 1 large can (28 oz / 794g) red enchilada sauce (choose mild, medium, or hot based on preference)
Chicken Broth: 1 cup (8 fl oz / 240ml) low-sodium chicken broth
Chili Powder: 2 tablespoons
Cumin: 1 tablespoon ground cumin
Dried Oregano: 1 teaspoon dried oregano (preferably Mexican oregano if available)
Smoked Paprika: 1 teaspoon smoked paprika (optional, enhances smokiness)
Salt: 1 teaspoon kosher salt (adjust to taste)
Black Pepper: ½ teaspoon freshly ground black pepper
Optional Thickener: 2 tablespoons masa harina or cornstarch mixed with 1/4 cup cold water (if needed at the end)
Optional Heat: 1-2 jalapeños, minced (seeds removed for less heat), or a pinch of cayenne pepper
For Serving (Optional Toppings): Shredded Monterey Jack or Cheddar cheese, sour cream or Greek yogurt, chopped fresh cilantro, sliced avocado or guacamole, crushed tortilla chips or strips, lime wedges, sliced green onions.

Instructions

Follow these simple steps for a perfect pot of Chicken Enchilada Chili every time:

Prepare the Slow Cooker: Lightly grease the inside of your slow cooker crock (6-quart size recommended) with cooking spray or a thin layer of oil. This helps prevent sticking, especially around the edges.
Layer the Base Ingredients: Add the chopped onion, minced garlic, and chopped bell pepper (if using) to the bottom of the slow cooker.
Add Chicken: Place the boneless, skinless chicken breasts on top of the vegetables. Arranging them in a single layer, if possible, helps ensure even cooking.
Incorporate Beans and Corn: Pour the rinsed and drained black beans, kidney beans (or pinto beans), and drained corn over the chicken.
Add Tomatoes: Pour both the petite diced tomatoes and the fire-roasted diced tomatoes (including their juices) over the beans and corn mixture. The liquid from the tomatoes adds essential moisture and flavor.
Pour Liquids: Pour the entire can of red enchilada sauce and the chicken broth over all the ingredients in the slow cooker. Ensure the chicken is mostly submerged in the liquid.
Add Spices: Sprinkle the chili powder, cumin, dried oregano, smoked paprika (if using), salt, and black pepper evenly over the top. If adding minced jalapeños or cayenne for extra heat, add them now. Do not stir at this stage; layering allows the flavors to meld gently during the initial cooking phase.
Cook: Secure the lid on the slow cooker. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. The chicken should be cooked through and tender enough to shred easily. Low and slow is generally preferred for developing deeper flavors and ensuring tender chicken.
Shred the Chicken: Once the cooking time is complete, carefully remove the chicken breasts from the slow cooker and place them on a cutting board or in a large bowl. Use two forks to shred the chicken into bite-sized pieces. It should shred very easily if cooked properly.
Return Chicken and Stir: Return the shredded chicken back to the slow cooker. Stir everything together thoroughly, ensuring the chicken is well combined with the beans, corn, tomatoes, and sauce.
Thicken (Optional): Check the consistency of the chili. If you prefer a thicker chili, prepare a slurry by whisking the masa harina or cornstarch with cold water until smooth. Stir the slurry into the chili. Turn the slow cooker setting to HIGH (if it wasn’t already), cover, and cook for another 15-20 minutes, or until the chili has thickened to your desired consistency. Masa harina adds a subtle corn flavor that complements the enchilada theme beautifully.
Final Taste and Adjust: Taste the chili and adjust seasonings as needed. You might want more salt, pepper, chili powder, or a squeeze of lime juice to brighten the flavors.
Serve: Ladle the hot Slow Cooker Chicken Enchilada Chili into bowls and serve immediately with your favorite toppings.

Nutrition Facts

Servings: This recipe typically yields 6 to 8 generous servings.
Calories per Serving: Approximately 350-450 calories per serving (without toppings). Please note that this is an estimate and the actual nutritional value will vary based on the specific ingredients used (e.g., fat content of chicken, sodium in canned goods, type of enchilada sauce) and the final serving size. Adding toppings like cheese, sour cream, and avocado will increase the calorie count.

Preparation Time

Understanding the time commitment helps plan your meal prep:

Prep Time: 15-20 minutes (primarily for chopping vegetables and opening cans).
Cook Time: 6-8 hours on LOW or 3-4 hours on HIGH in the slow cooker.
Shredding/Thickening Time: 10-20 minutes (including shredding chicken and optional thickening step).
Total Time: Approximately 4.5 hours (on High) to 8.5 hours (on Low).

How to Serve Slow Cooker Chicken Enchilada Chili

This chili is incredibly versatile and delicious on its own, but the right accompaniments and toppings elevate it to another level. Here are some serving suggestions:

Classic Chili Bowl:
- Ladle generously into individual bowls.
- Offer a “toppings bar” so everyone can customize their bowl. Essential toppings include:
  - Cheese: Shredded Monterey Jack, Cheddar, Colby Jack, or a Mexican blend. Queso fresco or cotija cheese also add a nice salty tang.
  - Creaminess: A dollop of sour cream or plain Greek yogurt (a lighter alternative).
  - Freshness: Chopped fresh cilantro adds a burst of bright, herbaceous flavor. Sliced green onions or chives work well too.
  - Richness: Diced or sliced avocado, or a scoop of guacamole provides creamy richness and healthy fats.
  - Crunch: Crushed tortilla chips or crispy tortilla strips add fantastic texture. Fritos are another popular crunchy choice.
  - Acidity: Lime wedges for squeezing over the chili just before eating – this brightens all the flavors.
  - Heat: Sliced fresh or pickled jalapeños for those who like an extra kick.
Over Grains or Bases:
- Serve over a bed of fluffy white or brown rice to make it even heartier.
- Spoon over cooked quinoa for a protein-packed variation.
- Serve alongside warm cornbread or corn muffins for dipping.
Creative Variations:
- Enchilada Chili Nachos: Spread tortilla chips on a baking sheet, top generously with the chili and shredded cheese, then bake until bubbly and melted. Add other toppings after baking.
- Stuffed Baked Potatoes: Use the chili as a hearty filling for baked potatoes (russet or sweet potatoes). Top with cheese, sour cream, and green onions.
- Chili Cheese Fries: Spoon over crispy French fries or potato wedges and top with melted cheese.
- Taco Salad Base: Use the chili as the warm base for a taco salad, layered with lettuce, tomatoes, cheese, salsa, and other desired toppings.
For Gatherings:
- Keep the chili warm in the slow cooker on the “Warm” setting for easy self-serving at parties or potlucks.
- Set up the toppings bar nearby for guests to customize their bowls.

Additional Tips for the Best Chicken Enchilada Chili

Want to take your chili from great to absolutely unforgettable? Here are five extra tips:

Bloom Your Spices: For an even deeper flavor profile, consider “blooming” your dry spices (chili powder, cumin, oregano, smoked paprika). Heat a tablespoon of oil in a small skillet over medium heat. Add the spices and stir constantly for about 30-60 seconds until fragrant. Be careful not to burn them. Add this fragrant oil-spice mixture to the slow cooker along with the other ingredients. This process awakens the essential oils in the spices, making them more potent and complex.
Sear the Chicken (Optional Step): While the beauty of this recipe is its dump-and-go nature, searing the chicken breasts in a hot skillet with a little oil before adding them to the slow cooker can add another layer of flavor through the Maillard reaction (browning). Season the chicken with salt and pepper, sear each side for 2-3 minutes until golden brown, then place them in the slow cooker. Deglaze the skillet with a splash of the chicken broth and scrape up any browned bits, adding this flavorful liquid to the crockpot too.
Control the Consistency: If your chili seems too thin after shredding the chicken, besides using the masa harina/cornstarch slurry, you can also remove the lid and let it cook on HIGH for an additional 30-60 minutes to allow some liquid to evaporate. Conversely, if it seems too thick, simply stir in a bit more chicken broth or even a splash of water until it reaches your desired consistency. Remember that chili tends to thicken further as it cools.
Enhance Creaminess: For an ultra-creamy finish without relying solely on toppings, stir in 2-4 ounces of softened cream cheese or about 1/4 to 1/2 cup of heavy cream during the last 15-20 minutes of cooking (after shredding the chicken). Let it melt completely and stir until smooth. This adds a luxurious texture and slightly mellows the spice.
Make it Ahead & Freezer Tips: This chili tastes even better the next day as the flavors have more time to meld! It’s perfect for meal prep. Store cooled chili in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it. Let the chili cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. Label with the date. It freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to adjust consistency. Avoid freezing with dairy-based toppings like sour cream or cheese already mixed in, as they can separate upon thawing. Add toppings fresh when serving.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making Slow Cooker Chicken Enchilada Chili:

Q: Can I use frozen chicken breasts in this recipe?
- A: Yes, you technically can use frozen chicken breasts, but it’s generally recommended to thaw them first for food safety and even cooking. If using frozen, you may need to increase the cooking time by 1-2 hours (especially on the LOW setting) to ensure the chicken reaches a safe internal temperature of 165°F (74°C). Using thawed chicken ensures more predictable cooking times and helps the other ingredients cook evenly without becoming overcooked while waiting for the chicken. Always double-check the chicken’s internal temperature before shredding and serving.
Q: Can I make this recipe on the stovetop or in an Instant Pot?
- A: Absolutely!
  - Stovetop: Sauté the onions, garlic, and peppers in a large pot or Dutch oven. Add the chicken and sear if desired. Add remaining ingredients (beans, corn, tomatoes, sauce, broth, spices). Bring to a simmer, then reduce heat, cover, and cook for at least 30-45 minutes, or until the chicken is cooked through. Remove chicken, shred, return to pot, and simmer a bit longer to meld flavors. Thicken if needed.
  - Instant Pot: Use the Sauté function to cook onions, garlic, and peppers. Sear chicken if desired. Add remaining ingredients. Secure the lid, set the valve to Sealing, and pressure cook on High Pressure for 12-15 minutes (depending on chicken breast size). Allow for a 10-minute natural pressure release, then quick release remaining pressure. Remove chicken, shred, return to pot. Use Sauté function again if thickening is needed with a slurry.
Q: Is this Chicken Enchilada Chili recipe gluten-free?
- A: It can be gluten-free, but you need to check your specific ingredients. The core components (chicken, beans, vegetables, most spices) are naturally gluten-free. However, some canned enchilada sauces, chicken broths, and even chili powders can contain gluten or be processed in facilities with cross-contamination risks. Always read the labels carefully on your enchilada sauce, broth, and spice blends to ensure they are certified gluten-free if required for dietary reasons. Using masa harina (corn flour) as a thickener keeps it gluten-free, whereas traditional flour would not.
Q: What kind of red enchilada sauce is best for this recipe?
- A: The “best” sauce largely depends on personal preference! You can use store-bought or homemade.
  - Store-Bought: Look for brands you trust. Options range from mild to medium to hot. Mild provides the classic enchilada flavor without much heat, making it family-friendly. Medium offers a pleasant warmth. Hot provides a significant kick. Consider the overall spice level you want when choosing. Brands like Las Palmas, Old El Paso, or Rosarita are common choices. Using a larger (28 oz) can provides ample sauce for the chili base.
  - Homemade: Making your own red enchilada sauce allows complete control over ingredients and spice level. It typically involves dried chilies (like Ancho, Guajillo), tomatoes, broth, garlic, onion, and spices. While it adds an extra step, the flavor can be incredibly rewarding.
Q: How spicy is this chili as written, and how can I adjust the heat?
- A: As written (using mild or medium enchilada sauce and standard chili powder, without added jalapeños or cayenne), this chili has a mild to medium level of warmth – flavorful but generally not overwhelmingly spicy. The heat comes primarily from the enchilada sauce and chili powder.
  - To Increase Heat: Use a medium or hot enchilada sauce. Add minced fresh jalapeños (include seeds for more fire) or serrano peppers along with the onions. Add a pinch or more of cayenne pepper or chipotle powder (for smoky heat) along with the other spices. Serve with hot sauce on the side.
  - To Decrease Heat: Use a mild enchilada sauce. Ensure your chili powder isn’t overly spicy (some blends are hotter than others). Omit the optional jalapeños/cayenne. You can also temper the heat slightly by adding a dollop of sour cream or Greek yogurt when serving, or stirring in cream cheese as mentioned in the tips.

Slow Cooker Chicken Enchilada Chili Recipe