Crockpot Enchilada Chili Is The Perfect Dish To Come Home To

With the school year in full swing, nights have become busier, and fast food, more prevalent. It’s hard to make time for anything, let alone a home cooked meal. Fortunately, this creamy crockpot chili can save you from your school day woes. Loaded with vegetables, meat, and decadent cream cheese, this is a dish your family will want all the time. Check it out.


  • 1 can (10 ounces) red enchilada sauce
  • 1 can (14.5 ounces) petite diced tomatoes with green chilis
  • 1 can (15 ounces) chili beans in mild chili sauce
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) corn, drained
  • 1 1/2 pounds (2-3 large breasts) boneless skinless chicken breasts
  • 2 cups chicken stock (or chicken broth)
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon paprika
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 1 1/2 tablespoon chili powder
Add all ingredients to crock pot. Cook on low for 5-8 hours. When finished, shred chicken, then add cream cheese to crockpot. Cook until cream cheese is melted. Serve and enjoy.