Easy Crockpot Chicken Enchilada Chili Tips, FAQ & printable recipe

Tips for success

For a deeper, smokier flavor profile, consider adding a teaspoon of smoked paprika alongside the cumin. This small addition enhances the earthiness of the beans and complements the tangy nature of the red enchilada sauce perfectly, providing a more complex taste without requiring any additional cooking time or complex preparation methods for the home cook.

If you find that your slow cooker tends to run hot, check the chili about 30 minutes before the end of the cooking time. The goal is to reach the safe internal temperature for the chicken while keeping the beans intact. Adjusting the time based on your specific appliance ensures that the chicken remains succulent and the overall texture of the chili is perfect.

Variations

• Vegetarian Version: Replace the chicken with two cans of chickpeas or additional beans. Reduce the cooking time to 2 hours on low, as the legumes do not require the same time to cook through as raw poultry.
• Spicy Kick: Add a tablespoon of chopped canned green chiles or a pinch of cayenne pepper with the cumin to increase the heat level of the chili significantly.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 3 months.

Reheat

Thaw overnight in the fridge and reheat on the stove over medium heat until steaming, or microwave in 1-minute intervals.

Allow any leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container. Properly sealed, the chili can be stored in the refrigerator for up to three days.

When ready to eat, ensure it is heated thoroughly until steaming throughout. The flavors often meld and improve after a day in the refrigerator, making it an excellent option for leftovers.

This dish is perfect for make-ahead meal prep. You can assemble all the ingredients in the slow cooker insert the night before and store it in the refrigerator, covered.

Simply take it out, place it in the base, and start the slow cooker in the morning for a stress-free dinner. Do not keep the raw ingredients in the slow cooker base for more than 24 hours before cooking.

Serving ideas

Serve the chili hot in deep bowls to retain the heat. Because this is a hearty, flavorful dish, it pairs wonderfully with simple accompaniments that add a fresh contrast.

Consider a dollop of cool sour cream to balance the heat of the chili, or add a sprinkle of fresh cilantro to brighten the overall presentation and provide a crisp, herbal finish that complements the earthy beans and cumin.

For added texture and crunch, serve with warm tortilla chips or a side of crusty bread. These are excellent for scooping up the thick, savory sauce and beans.

If you prefer a more substantial meal, a side of cilantro-lime rice or a simple green salad with a light vinaigrette works beautifully to round out the meal and provide a refreshing balance to the rich, slow-cooked flavors.

Frequently asked questions

Recipe card

Easy Crockpot Chicken Enchilada Chili

Prep 5 minCook 4 hRest 5 minTotal 4 h 10 minServes 6

Ingredients

• 2 lbs boneless skinless chicken breasts, cut into chunks
• 1 can black beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 cup yellow corn, fresh or frozen
• 1 tbsp ground cumin
• 19 oz red enchilada sauce

Instructions

1. Place the raw chicken breast chunks into the base of the slow cooker. Add the black beans, pinto beans, and yellow corn on top of the chicken in an even layer to ensure consistent cooking.
2. Sprinkle the ground cumin evenly over the beans and corn. Pour the red enchilada sauce over the entire mixture, making sure the sauce reaches the bottom of the insert to prevent the chicken from sticking.
3. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Ensure the chicken reaches an internal temperature of 165°F (74°C) before serving. Let the chili rest for 5 minutes before portioning into bowls.

Estimated nutrition per serving

Calories

320

Protein

28 g

Carbohydrates

35 g

Fat

6 g

Fiber

8 g

Sugar

3 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.