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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!
Course Dinner
Cuisine American
Keyword best chicken chili recipe, chicken chili, chicken chili recipe, chicken over rice, easy chili recipe, slow cooker chicken chili, slow cooker chili recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8 servings
Calories 166kcal
Author Jenny

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