This dish took me about 5 minutes to prep and dump into the slow cooker before I left for work one morning. It was so nice to come home to the house smelling good and a healthy dinner waiting for me.
I think if I could have a Crock Pot meal like this on every cold, wintery day I’d do it. Just a little advance planning to make sure you have everything you need and you are set.
Crock Pot Enchilada Soup – adapted heavily from Gimme Some Oven
6 boneless skinless chicken thighs (about 1 pound)
2 cups chicken stock or broth
1 1/4 cup (or 1 10-ounce can) red enchilada sauce, homemade or store bought
1 (16-ounce) can fat-free refried beans
1 (14.5-ounce) can fire-roasted diced tomatoes, with juice
1 (15-ounce) can whole-kernel corn, drained (I used frozen corn from our garden)
1 (7-ounce) can diced green chiles (I find this bigger can at Wal-Mart as we like them, but you could use a 4-ounce can instead)
2 cloves garlic, minced
1 white onion, peeled and diced
1 Tablespoon ground cumin
1 teaspoon salt, or more/less to taste
1 teaspoon black pepper
Optional garnishes: chopped fresh cilantro, chopped green onion, shredded cheese, sour cream, tortilla chips, hot sauce
Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken and return to crock..
Serve warm, with optional garnishes.
You can also refrigerate in a sealed container for up to 5 days. Or freeze for a few months in a zip top bag or sealed container.
Great one night for a stress free dinner. Enjoy!