prep time:
total time:
serves: 6
  • 1 can (10 ounces) red enchilada sauce*
  • 1 can (14.5 ounces) petite diced tomatoes with green chilis**
  • 1 can (15 ounces) chili beans in mild chili sauce
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) corn, drained
  • 1 and 1/2 pounds (2-3 large breasts) boneless skinless chicken breasts
  • 2 cups chicken stock (or chicken broth)
  • 1 package (8 ounces) cream cheese, softened
    • 1/2 teaspoon ground cumin
    • 3/4 teaspoon paprika
    • 1 teaspoon seasoned salt
    • 1/4 teaspoon pepper
    • 1 and 1/2 tablespoon chili powder
Optional Additions: sour cream, freshly grated cheddar cheese, avocado, fresh cilantro, freshly squeezed lime juice
  1. In a large crockpot (I use a 6 quart crockpot), add in the enchilada sauce, undrained tomatoes, undrained chili beans, drained and rinsed black beans, drained corn, and uncooked chicken breasts.
  2. I like to cut each chicken breasts into 2-3 pieces after removing the fat only if I’m cooking this on high (cooks faster/more evenly in my crockpot).
  3. Add in the chicken stock and all of the seasonings. Stir well.
  4. Cover and place on high for 3-5 hours (or until chicken will easily shred) or low for 5-8 hours (again, until chicken will shred easily)
  5. Remove the chicken from the crockpot and shred in another bowl using two forks.
  6. Meanwhile, cube the cream cheese into small cubes and put them in the crockpot. Stir well and cover. Change temperature to high.
  7. Add the shredded chicken back into the crockpot. Stir and cover. Cook on high until all the cream cheese is melted. Stir.
  8. Serve with sour cream, cheddar cheese, avocado, and fresh cilantro as desired. If you only do one topping, to me, cheddar cheese is a MUST!
*I’ve used Rosarita brand, Old El Paso, and Great Value brand (medium and mild, medium preferred for us, but use what you like best) **You can use just plain diced tomatoes if desired, it still tastes great!