Slow Cooker Chicken Enchilada Stew

Slow Cooker Chicken Enchilada Stew


4-5 cooked, boneless, skinless chicken breasts or 1 rotisserie chicken, shredded (about 6 cups)
3 cans (14 oz each) reduced sodium chicken broth
2 cans (10 oz each) mild red or green chili enchilada sauce
1 can (4 oz) green chilies
1 block of cream cheese
3/4 cup uncooked long or medium grain rice
1 can black beans, rinsed and drained
1 T. ground cumin
1/2 T. chile powder
1 t. onion powder
1 t. garlic powder
3/4 c. water
1 cup frozen whole-kernel corn, thawed
Salt and pepper, to taste
1 1/2 cups broken tortilla chips
Fresh cilantro leaves
Sliced green onions


1. In your slow cooker, COMBINE broth, enchilada sauce, green chilies, water, rice, and spices. 
2. Add the chicken breast to the crock pot and cook on low for 7 hours.
3. At the 7 hour mark, remove the chicken breasts from the slow cooker to shred. Once shredded, return the chicken to the slow cooker. Add corn, beans, and cream cheese. Cook for another 30 minutes and stir to ensure the cream cheese is completely mixed in. 
4. SPOON into serving bowls; top each serving with tortilla chips, cilantro leaves, green onions, and mild cheddar cheese.


Makes 9 servings

**You may freeze half for another meal! Thaw in refrigerator and reheat in microwave or on a stove top.

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