Description
A hearty, flavorful, and hands-off dinner featuring slow-cooked chicken, beans, corn, and cheese in a warm enchilada sauce—perfect for cozy nights.
Ingredients
- 1½ lbs boneless, skinless chicken breasts or thighs
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies
- 1 (10 oz) can red enchilada sauce
- 1 small onion, diced
- 1 cup shredded Mexican blend cheese (plus extra for serving)
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- Salt and pepper, to taste
- Optional toppings: chopped cilantro, sour cream, avocado slices, lime wedges
Instructions
- Place the chicken at the bottom of the Crock Pot. Add the beans, corn, tomatoes, onion, enchilada sauce, and spices. Stir to combine.
- Cook on low for 6–7 hours or high for 3–4 hours, until chicken is fork-tender.
- Using two forks, shred the chicken directly in the Crock Pot. Stir to mix evenly.
- Sprinkle cheese over the top, cover, and let it melt for 5–10 minutes.
- Serve warm with your favorite toppings.
Notes
Use chicken thighs for extra juiciness. Add jalapeños or hot sauce for heat. Double the batch for meal prep or a crowd.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-Inspired