When it comes to chili the possibilities are endless. I’ve posted quite a few on this blog, traditional, vegetarian, beef and today I am bringing you a chicken one. A Chicken Enchilada Chili that is easily made in a slow cooker. And not surprisingly it’s one of my favorites, set it in the slow cooker and forget it. Lately with these types of recipes I’ve been cooking the recipes overnight in my slow cooker. I am apprehensive to leave my slow cooker on if I’m not home but somehow I am okay with sleeping while it’s on. It’s the best though, I place all of the ingredients in around 12m and by 8am it’s done. I’m an early riser so this actually works out best for me. My food is done in the morning and I can attend to other things during the day. Since I usually do this on a Saturday night my Sunday then consists of cleaning, laundry and all those other fun Sunday things to do.
One of the great things about this chili is that it gets better each day. I would suggest heating your leftovers on the stove as opposed to the microwave. Because of the cream cheese, which makes this chili super creamy, you may find that your chilled leftovers become quite thick and I personally think heating the chilled leftovers on the stove re-melts the cream cheese perfectly as opposed to the microwave. Either way, make sure to add some toppings before enjoying. I enjoyed mine with avocado and shredded cheddar and it was perfect! Squeeze some fresh lime juice to really bring out the flavors.
Oh, one more thing. Per the directions it says to cook the chili on low for 6 to 8 hours until the chicken shreds easily, don’t worry about overcooking. As I said, I cooked this overnight and left it for the full 8 eight hours without checking it prior and my chicken was perfect for shredding by then and the rest of my ingredients hadn’t suffered because of the extra time in the slow cooker.
Slow Cooker Chicken Enchilada Chili
1 10 oz. can red enchilada sauce
1 14.5 oz. can of petite dice tomatoes with green chilies*
1 16 oz. can of chili beans in mild chili sauce**
1 15 oz. can of black beans, drained and rinsed
1 15 oz. can of corn, drained
1 1/2 pounds boneless chicken breasts
2 cups chicken broth or stock
1/2 teaspoon ground cumin
3/4 teaspoon ground paprika
1 teaspoon salt
1/4 teaspoon black pepper
1 1/2 tablespoons chili powder
1 8 oz. package of cream cheese, at room temperature
Toppings: sour cream, grated cheddar cheese, avocado, lime, cilantro
*I used a can of Rotel
**Available from Bush’s beans
In the insert of your slow cooker add the enchilada sauce, tomatoes, chili beans, black beans, corn and chicken. Add in the chicken broth (or stock) and the seasonings and give everything a good stir.
Cover and cook on low for 6-8 hours, until the chicken will shred easily.
Remove the chicken and shred using two forks. Set aside.
Cube the softened cream cheese and add to the slow cooker. Stir well and cover. Switch the temperature setting to high and let the chili sit for five minutes. Use a whisk to whisk the cream cheese to melt into the chili.
Return the shredded chicken to the slow cooker and cover. Continue cooking on high until the cream cheese has completely melted and then stir again.
Serve with your desired toppings.
Recipe from Chelsea’s Messy Apron