Slow Cooker Cheesy Chicken Enchilada Chili
My chili-loving kids think that Slow Cooker Cheesy Chicken Enchilada Chili is even better than regular chili!
Servings 8
Equipment
Ingredients
- 2 lbs boneless skinless chicken breast
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon cayenne
- 16 oz jar salsa verde
- 14.5 oz can fire roasted diced tomatoes
- 2 cans black beans drained, rinsed, and slightly mashed
- 8 oz tomato sauce
- 4.5 oz can chopped green chiles
- 1 tablespoon minced garlic about 6 small cloves
- 1 cup shredded cheddar cheese
- ½ cup sour cream
Instructions
- Trim chicken and place it in the bottom of your slow cooker. Season chicken with chili powder, cumin, and cayenne.
- Drain, rinse, and slightly mash the beans.
- Add the beans, salsa, tomatoes, tomato sauce, chopped green chiles, and garlic to the slow cooker, then stir the salsa mixture (leaving chicken undisturbed on the bottom of the crock).
- Cook 5 ½ - 6 hours on low.
- Turn off the Crock-Pot. Shred the chicken and stir it back into the chili.
- Stir in the shredded cheese and sour cream until melted and well blended.
- Serve your chicken chili topped with avocado, tortilla chips, sour cream, diced onion, chopped green onion, and/or other toppings of choice.
Notes
You only want to mash the black beans a bit, leaving some whole and some mashed, in order to add texture and thickness to the final chili. I just use a potato masher.