Food Gardening Network
Slow Cooker Enchilada Chili

Slow Cooker Enchilada Chili

This chili is filled with spices, beans, corn, peppers, onion, and chicken, for a hearty, flavorful dish that’ll warm you from head to toe.


  • 1 (10-ounce) can red enchilada sauce
  • 1 (14.5-ounce) can Ro-Tel diced tomatoes with green chiles
  • 1 (15-ounce) can chili beans in mild chili sauce
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 1/2 cups frozen corn kernels
  • 1/2 red bell pepper, seeded and diced
  • 1/2 green bell pepper, seeded and diced
  • 1/2 cup diced onion
  • 1 pound boneless, skinless chicken breasts, cubed
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon paprika
  • 1 1/2 tablespoons chili powder
  • 2 cups low-sodium chicken broth
  • 1 (8-ounce) package cream cheese, at room temperature
  • Kosher salt and freshly ground black pepper
  • Fresh cilantro and lime wedges, for garnish


  1. In a 6-quart slow cooker, combine the enchilada sauce, tomatoes with chiles, chili beans, black beans, frozen corn, bell peppers, onion, and chicken. Sprinkle the cumin, paprika, and chili powder over everything. Stir to combine and add the broth.
  2. Cover and cook on High for 4 hours or on Low for 6 hours.
  3. Add the cream cheese, stir well, and cover. Let sit for a few minutes, then, using a large spoon, briskly stir the cream cheese to melt and combine. Season with salt and black pepper.
  4. Cover and cook on High until the cream cheese has completely melted, about 10 minutes.
  5. Ladle into bowls and garnish with fresh cilantro and lime wedges.