CROCKPOT CHICKEN ENCHILADA CHILI
Prep Time: 10 min
Cook Time: 4-8 hours
Chili is always a crowd favorite, and experts of this varied dish take perfecting it quite seriously. While chili is traditionally made with beef, there are a world of possibilities if you opt for chicken instead. This recipe will show you that chicken chili can be just as delicious – slow-cooked in a crockpot for the mom on-the-go, seasoned for more or less “kick,” created with both red- and broth based sauces!
I feel like chili is the ultimate comfort food. It’s great on a cold winter day or even great for a bbq with a side of cornbread! YUM!
Place all ingredients in the crockpot, walk away and come back when it’s done, it’s that simple!!
Get Cooking..
INGREDIENTS
· 1 can 28 oz Enchilada sauce
· 2 (15 oz) cans no salt added Diced tomatoes
· 1 (15 oz) can no salt added Black beans
· 1 (15 oz) can no salt added Corn
· 1.5 lb Chicken breast
· 1 cup low sodium Chicken broth
· 1 tsp Salt
· 1 tsp Cumin
· 1 1/2 tbsp Chili powder
· 1 tsp Paprika
DIRECTIONS
The total time to make this recipe is 4-8 Hours.
First Drain the corn and beans.
In a large crockpot, add all ingredients.
Cover and place on high for 3-5 hours (or until chicken will easily shred) or low for 5-8 hours (or until chicken will shred easily).
Remove the chicken from the crockpot and shred in another bowl using two forks. Add chicken back to the crockpot
MACROS
Servings (1 cup per serving) 8
Calories per Serving 281
Fat 8 g
Carbohydrates 30 g
Fiber 8 g
Sugar 12 g
Protein 21 g