Crockpot Chicken Enchilada Chili

4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 307.9
  • Total Fat: 4.1 g
  • Cholesterol: 65.7 mg
  • Sodium: 1,049.5 mg
  • Total Carbs: 30.9 g
  • Dietary Fiber: 9.4 g
  • Protein: 36.0 g

View full nutritional breakdown of Crockpot Chicken Enchilada Chili calories by ingredient


Easy crockpot fix and forget Easy crockpot fix and forget
Number of Servings: 6


    1 1/2 cups prepared enchilada sauce
    2 (14.5 oz) cans tomatoes with seasoning. (whatever you would like)
    2 (15 oz) cans pinto or kidney or whatever bean with juice ( or 1 cup dried beans soaked overnight)
    2 celery stalks, chopped
    1 onion diced or 1 TBSP dried minced onion flakes
    1 to 2 Tsp chili powder
    1 Tsp ground cumin
    1 1/2 lbs chicken ( I used breasts)
    shredded cheese and sour cream for serving (optional)


Makes 6 servings:
Difficulty: easy

Use a 6 quart slow cooker. Pour enchilada sauce and tomatoes into the bottom of insert. Add the beans, celery, onion, and spices and stir to combine. Place chicken on top.

Cover and cook on low for 7-8 hours or until the flavors have combined. If you are using dry beans you may need to cook longer to fully soften the beans. If your chicken has bones, take them out before serving.

Serve with shredded cheese and a dollop of sour cream if desired.

Number of Servings: 6

Recipe submitted by SparkPeople user DMOSCIANO.

TAGS:  Poultry |

Member Ratings For This Recipe

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    Very Good
    Put sour cream into sauce to make it creamy as my family isn't fond of spicy. Verdict from them "just right". - 2/9/18