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Slow Cooked Chicken Enchilada Chili over Rice

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

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!
Course: Dinner
Cuisine: American
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Servings: 8 servings
Calories: 166kcal
Author: Jenny
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Equipment

  • Slow Cooker

Ingredients

  • 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

Instructions

  • 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.)

Nutrition

Calories: 166kcal | Carbohydrates: 25g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 738mg | Potassium: 482mg | Fiber: 6g | Sugar: 3g | Vitamin A: 274IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 2mg
Keywords: best chicken chili recipe, chicken chili, chicken chili recipe, chicken over rice, easy chili recipe, slow cooker chicken chili, slow cooker chili recipe

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