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In the realm of comfort food, few dishes can rival the warmth and satisfaction of a steaming bowl of chili. When it comes to convenience without sacrificing flavor, Spicy Crockpot Chicken Enchilada Chili stands out as a perfect choice. This dish embodies the heartiness and richness that make chili a beloved staple, while also offering a tantalizing kick that keeps your taste buds engaged. The beauty of this recipe lies not only in its robust flavors but also in its simplicity—ideal for busy families, meal prep enthusiasts, or anyone simply looking to savor a homemade meal with minimal effort.

Crockpot Chicken Enchilada Chili

Discover the ultimate comfort food with this Spicy Crockpot Chicken Enchilada Chili recipe. Perfect for busy weeknights, it combines tender chicken, hearty beans, and a rich blend of spices, simmered to perfection in your slow cooker. This easy-to-make dish allows flavors to meld beautifully while you go about your day. Serve it with toppings like cheese and avocado, and enjoy the warmth and satisfaction it brings to your family table. A delicious, nourishing meal awaits!
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Ingredients
  

1.5 lbs boneless, skinless chicken breasts

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) pinto beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (10 oz) red enchilada sauce

1 can (14.5 oz) diced tomatoes (with green chilies for added heat)

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder (adjust to taste)

½ teaspoon salt

½ teaspoon black pepper

2 cups chicken broth

1 cup shredded cheese (cheddar or Mexican blend, for topping)

Fresh cilantro, for garnish

Sour cream, for serving (optional)

Avocado slices, for serving (optional)

Instructions
 

Prepare the Chicken: Place the chicken breasts at the bottom of the crockpot.

    Add the Vegetables: Layer the diced onion, minced garlic, black beans, pinto beans, corn, and diced tomatoes over the chicken.

      Pour the Sauces: Drizzle the enchilada sauce over the mixture and add the spices: cumin, smoked paprika, chili powder, salt, and pepper.

        Add the Liquids: Pour the chicken broth over the entire mixture, ensuring the solids are submerged.

          Cook: Cover the slow cooker and set it to low. Cook for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is cooked through and tender.

            Shred the Chicken: Once cooked, remove the chicken breasts with tongs, shred them with two forks, and then return the shredded chicken to the crockpot. Stir everything to combine.

              Serve: Ladle the chili into bowls and top with shredded cheese, fresh cilantro, and a dollop of sour cream or avocado slices if desired.

                Enjoy!: Pair your chili with tortilla chips or warm flour tortillas for an extra treat.

                  Prep Time, Total Time, Servings: 15 minutes | 7 hours | 6 servings