Slow Cooked Chicken Enchilada Chili over Rice

Remember how I said I break out my crock pot in phases? Well, I am a little addicted at the moment, so bring on the crock pot dinners!

It really is kinda thrilling to throw in frozen chicken breast and a few other ingredients to come home and find a fabulous meal at the end of the day. Why don’t I use my crock pot more often? Not sure. But I love it right now ๐Ÿ™‚

I combined a few of my favorite flavors…..chili and enchilada. Think mexi-chili. This is a great weeknight or anytime meal that literally takes a few minutes to get into the crock pot. Hope you enjoy!

 

Here is what I used for my enchilada chili. Use your favorite red enchilada sauce brand. I have recently found Frontera Brand that I really enjoy. I have a killer homemade red enchilada sauce coming in my cookbook too! Can’t wait to share it with you ๐Ÿ™‚

 

Add some corn.

Add a can of Rotel Mild diced tomatoes.

Add a can of drained black beans or your favorite bean.

 Add one cup enchilada sauce.

That’s about it. Easy right?

Grab a spoon and mix ingredients gently and cover the lid. Cook on high for 4-5 hours. Steam some rice and get ready to enjoy!

[ziplist]

Slow Cooked Chicken Enchilada Chili Over Rice

2 large boneless skinless chicken breasts

One 15 ounce can corn, drained

One 15 ounce can black beans, drained

One 10 ounce can Rotel Mild diced tomatoes

8 ounces (1 Cup) red enchilada sauce

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon garlic salt

1 Cup chicken broth (optional)

Cooked Steamed Rice

1. Place all ingredients into crock pot on high heat. Cook on high for 4-5 hours, until chicken shreds easily with a fork. Shred both breasts into bite size pieces and spoon over cooked rice. I add about 1 cup chicken broth to the chili to make it a bit saucier. Totally optional.

Makes 8 servings

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Have a great day! Come back soon!

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38 Responses
  1. Leigh Ann

    I have the hardest time cooking chicken breasts in the crock pot…anything over 3 hours on low and they start drying out, and since I work during the day, a 3 hour cook time makes no sense for me. I think part of the problem is that I have a big 6 quart crock pot and I’m not filling it full enough, so it ends up cooking faster, but I’ve never tried throwing the chicken breasts in there frozen.

  2. Genelle Pretty

    I am making this for dinner tonight…my husband specifically requested it! Thank you for all your hard work and inspiration. ๐Ÿ™‚

  3. Julie

    Made this last night and it is VERY flavorful! It was my first time putting frozen chicken in a crock pot, so that was cool. I served mine over spanish rice and the 6 year old liked it (drinking lots of water and commenting her mouth was on fire, but still eating it), but the 4 year old only ate the rice. Thanks for a great recipe!

  4. Ann Lucas

    Loved this recipe! Sooooo easy and tastes soo good. I did add one packet of chicken/tomato boullion and a 1/4c sour cream which made it even creamier! Bring ont he crock pot recipes!!!!!

  5. Kelsey

    Made this recently, and it was sooo good! And so easy! I used fresh chicken breasts, and cut down the slow cooker time by an hour or so. I also added some taco seasoning in there, doubled the amount of diced tomatoes, and added a bit of sour cream for the last 10 minutes.

    We served this with some shredded cheese on top. My husband has already requested we add this to the rotation! Thanks for the great recipe ๐Ÿ™‚

  6. Noreen

    ang hirap naman sa mga pinoy mahilig mag compare at sa ina pa kinompara… sana naman maging masaya tayo sa kung anumang mga nakikita ninyo wag na pong mamintas. Peace..mahal na mahal ko yang mag ina? na yan, lumobo man silang pareho ay pareho pa rin silang may magandang kalooban sa mundong ating kinatatayuan.. magbago ng katawan ng tao basta wag lang magbago ugali…….. visit http://goo.gl/HNBgn to watch pinoy tv shows

  7. Betsy R

    I tried this last night and was very happy with the results! I did use bone in chicken breasts since that is what I had on hand. I followed Kelsey’s suggestions from the comments and added about 1/2 a cup of sour cream right at the end. I also added a tsp of cumin since I love that flavor. My husband loved the flavor and our friends we were having dinner with really liked it too. Thanks again Jenny for a flavorful EASY meal!

  8. Ali

    I think this looks AMAZING…but my husband doesn’t like black beans. What other beans do you think would work for this dish–kidney or chili beans?

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