Crockpot Enchilada Chili Is The Perfect Dish To Come Home To

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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.