Learn how to make this easy chicken chili recipe that has all the yummy flavors of classic red chicken enchiladas in a big bowl of delicious chili. A great dinner or lunch option for any day of the week!
Prep Time10 minutesmins
Cook Time4 hourshrs
Total Time4 hourshrs10 minutesmins
Course: Soups, Stews and Chili
Cuisine: American
Keyword: 10 Ingredients Or Less, Autumn, Beans, Boneless Skinless Chicken Breasts, Cheese, Cheesy, Chicken, Chicken Crock-Pot Recipes, Chili, Corn, Dump And Go Crock-Pot Recipes, Easy Crock-Pot Recipes, Enchiladas, Winter
Add all ingredients except cheese into a 6 quart or larger slow cooker and stir to combine.
Cover and cook on HIGH for 4 hours or on LOW for 6 hours.
When done cooking, stir in the shredded cheese. Cover and cook for an additional 10 - 15 minutes on LOW until the cheese is melted.
Ladle chili into bowls topping each bowl with additional shredded cheese, sour cream and diced green onion if desired.
Enjoy!
Notes
*Nutritional Note - The nutritional information in this recipe is calculated for the base recipe and does not include any optional toppings you may choose to garnish your bowls of chili with.*Weight Watchers Note - SmartPoints are calculated based on using fat-free canned refried beans and reduced fat Colby-Jack cheese.*Gluten Free Note - If you are on a gluten-free diet be sure to read the labels of all ingredients to make sure they are indeed gluten-free. The most common ingredient that may contain hidden gluten may be the canned enchilada sauce but brands such as Old El Paso, La Victoria and Frontera are all gluten free.