Slow Cooker Red Enchilada Chicken Thighs with Black Beans Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can briefly sear the chicken thighs in a skillet before placing them in the slow cooker, although this is optional.

If you have extra time, this step builds a nice crust that adds complexity to the final dish. Always ensure the skillet is hot before adding the chicken, and be careful not to crowd the pan during the searing process.

If you prefer a thicker sauce, you can remove the chicken once cooked and whisk in a small amount of cornstarch slurry to the remaining liquid in the slow cooker.

Turn the setting to high for a few minutes until the sauce bubbles and thickens to your desired consistency. This simple adjustment can elevate the presentation and mouthfeel of the finished enchilada chicken.

Variations

• Spicy Enchilada Chicken: Add one chopped jalapeño or a pinch of cayenne pepper to the slow cooker before starting. This adds a nice kick of heat that complements the earthy cumin and the savory red enchilada sauce perfectly.
• Cheesy Enchilada Chicken: Stir in a cup of shredded Monterey Jack or cheddar cheese during the last 15 minutes of cooking. The cheese will melt into the sauce, creating a rich and creamy texture that everyone will love.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze in a sealed container for up to 2 months; thaw in the refrigerator overnight.

Reheat

Reheat in a microwave-safe dish or on the stovetop until the internal temperature reaches 165°F (74°C). Add a splash of water if the sauce becomes too thick.

Store any leftovers in an airtight container in the refrigerator. Ensure the chicken has cooled to room temperature for no more than two hours before placing it in the fridge to maintain safety. Properly stored, the dish will remain fresh and tasty for up to three days, making it an excellent option for meal prepping during busy weeks.

This recipe is ideal for making ahead, as the flavors often improve after sitting in the refrigerator for a day. You can prepare the entire dish, let it cool completely, and store it for later consumption. Simply reheat individual portions as needed, or warm the entire batch on the stove over low heat until it is heated through completely.

Serving ideas

Serve the chicken thighs hot, garnished with fresh cilantro or a squeeze of lime juice to brighten the flavors. It pairs perfectly with a side of steamed white or brown rice, which helps soak up the delicious red enchilada sauce.

For a lower-carb option, serve the chicken over a bed of cauliflower rice or with a side of sautéed bell peppers and onions.

To round out the meal, offer warm flour or corn tortillas on the side for making tacos or wraps. A dollop of sour cream or a sprinkle of shredded cheese can add a creamy contrast to the bold spices of the dish.

A fresh, crisp green salad with a simple vinaigrette provides a refreshing balance to the rich, savory profile of the slow-cooked chicken.

Frequently asked questions

Recipe card

Slow Cooker Red Enchilada Chicken Thighs with Black Beans

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

Ingredients

• 2 lb boneless skinless chicken thighs
• 1 cup black beans, drained and rinsed
• 1 tsp ground cumin
• 1 tsp garlic powder
• 15 oz red enchilada sauce

Instructions

1. Place the raw boneless skinless chicken thighs into the bottom of the slow cooker insert. Ensure they are arranged in an even layer to promote consistent cooking throughout the process. Wash hands thoroughly with soap and water after handling the raw chicken to maintain safety.
2. Distribute the black beans over the chicken thighs. Sprinkle the ground cumin and garlic powder evenly across the ingredients. Pour the red enchilada sauce over the top, making sure it covers the chicken and beans completely. Cover the slow cooker with the lid.
3. Cook on low for 4 to 6 hours or on high for 2 to 3 hours. Once finished, ensure the chicken reaches an internal temperature of 165°F (74°C). Let the chicken rest for 5 minutes before serving to ensure tenderness. Serve hot, ensuring any leftovers are refrigerated within two hours.

Estimated nutrition per serving

Calories

320

Protein

35 g

Carbohydrates

18 g

Fat

12 g

Fiber

5 g

Sugar

3 g

Sodium

650 mg

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