Slow-Cooker Cheesy Chicken Enchilada Chili

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4 servings


  • 20 ounces boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 15.2-ounce can whole kernel sweet corn, drained and rinsed
  • 1 15-ounce black beans, drained and rinsed
  • 1 10-once mild enchilada sauce
  • 2 tablespoons taco seasoning mix (from 1-oz package)
  • 2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
  • Chopped green onions and sour cream, if desired
  • 4 cups tortilla chips


Spray 4-quart slow cooker with cooking spray. In slow cooker, mix chicken, corn, beans, enchilada sauce and taco seasoning mix. Cover and cook on Low heat setting 8 hours or High heat setting 4 hours.
Stir in 1 cup of the cheese. Top with green onions and sour cream. Top with remaining cheese; serve with tortilla chips.