This Slow Cooked Chicken Enchilada Chili over Rice is an easy and delicious dinner recipe filled with hearty ingredients! It’s a fun and flavorful weeknight meal!
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 🙂
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 🙂
How to Make Chicken Enchilada Chili Over Rice
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!
Slow Cooked Chicken Enchilada Chili over Rice
- Slow Cooker
- 2 large boneless skinless chicken breasts
- 15 oz canned corn 1 can drained
- 15 oz black beans 1 can drained
- 10 oz Rotel diced tomatoes 1 can
- 8 oz red enchilada sauce
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp garlic salt
- 1 cup chicken broth optional
- rice cooked, steamed
- 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. Add about 1 cup chicken broth to the chili to make it a bit saucier. (Totally optional.)