How to make Chicken Enchilada Chili

Published: Mon, 02/25/19

February 25, 2019

Hello there, Slow Cookerers!!

I can not believe we are in the last week of February --- I feel like I just flipped the calendar page over from January!

Who has chili on the meal plan for this week?

One of our favorite simple dinners is chili over a baked potato or over rice. We certainly eat it all on it's own, too -- but it lasts a lot longer when it's stretched over a starch.

Chili is pure comfort food, but just because you have a "standard" or "traditional" chili recipethat you love and make often doesn't mean that you can't try new things and combine different flavors to make a NEW family favorite!!

This recipe is an easy dump it all in recipe using chicken and dried beans cooked in a can of enchilada sauce.

It couldn't be any easier, I promise!

This is a fun twist on traditional chili, and I finished off the last little plastic container this morning.

Like many soups, stews, and chilis, the leftovers are even better than the original!

How to Make Chicken Enchilada Chili in the Crockpot Slow Cooker

The Ingredients.
serves 6

1 1/2 pounds chicken (boneless & skinless, OR fish out the bones and skin after about 4 hours)
1 1/2 cups prepared enchilada sauce (read labels carefully if avoiding gluten)
2 chopped celery stalks
2 (14.5 oz) cans tomatoes with seasoning (your choice: I had garlic and olive oil on hand)
2 (15 oz) cans pinto or kidney beans, undrained (or 1 cup dried pinto beans, soaked overnight)
1 onion, diced (or 1 tablespoon dried, minced onion flakes)
1-2 teaspoons chili powder
1 teaspoon cumin

The Directions.

Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart slow cooker.

Add beans, celery, onion and spices. Stir to combine.

Place chicken on top.

Cover and cook on low for 7-8 hours, or until flavors have combined.

If you are using dried beans, you may need to cook longer to fully soften the beans.

Since I was using the chicken quarters I got on sale, I fished out the chicken after about 4 hours, and removed the bones.

I then stirred the chicken back into the pot.

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

The Verdict.

Oh I LOVED this chili.

And I loved it even more that Adam and the kids loved it.

:-)

I made an afternoon snack of nachos with some of the leftovers yesterday. Divine.

There is definitely a bit of heat in the sauce.

I used a mild enchilada sauce, but it still has a kick. If your family doesn't like much heat, start with 1 teaspoon of chili powder.

You can always add more later to taste.

I hope you enjoy it!

have a great week, and Happy Slow Cooking!!

steph