Super simple enchilada style stew made in the crock pot with chicken, black beans, tomatoes, and corn.
Prep Time10 minutesminutes
Cook Time6 hourshours
Total Time6 hourshours10 minutesminutes
Yield 6servings
5 from 5 votes
Ingredients
1 1/2lbsboneless skinless chicken breast
1(10 oz) canred enchilada sauce
1(14.5 oz) candiced tomatoes
1(15 oz) canchili beans
1(15 oz) canblack beans
1(15 oz) can corn
1/2tspground cumin
1tspground paprika
2Tbspchili powder
2cupschicken stock
1(8 oz) packagecream cheeseroom temperature, large diced
For topping
avocado
shredded Mexican cheese
sour cream
limes
fresh cilantro
Instructions
In a large, 6 qt, crockpot place chicken breast and cover with enchilada sauce, tomatoes, chili beans, black beans and corn. Stir slightly to combine vegetables.
Sprinkle with cumin, paprika, and chili powder and season with salt and pepper.
Pour chicken stock over top and cover. Cook on low for 6-8 hours or high for 4-5 hours.
Using two forks, shred chicken in crockpot and stir to combine all ingredients.
Add in the cream cheese, stir, and cover again. Turn temperature to high and cook for additional 30 minutes or until cream cheese is melted.
Stir gently before serving to make sure all the cream cheese is melted and incorporated.
Serve immediately topped with favorite toppings listed above.