It’s no secret, I absolutely love Easy Family Dinner Ideas. Anything to make the dinner prep go faster is great. This way I can get back to work, or even better- have some family time on those rare evenings when I can walk away from the office. I’m sure you love those easy recipes too. So when I create something that I can throw together in a few minutes & just let it do it’s thing all day, I know I have to share it with you. This Crock Pot Chicken Enchilada Soup is literally throw & go – you can’t beat it.
This made a huge amount. Like – filled my large cooker to the top. But I was happy it did because not only was there enough for seconds for the kids, but enough for leftovers the next night. That is always a plus for me because if I can take something so easy that already requires so little time to make & then cut that time in half – WIN! Easy in king in this house for dinners during the week & this enchilada soup definitely is easy.
Crock Pot Chicken Enchilada Soup
Ingredients
- 6-7 pieces boneless skinless chicken breast (5-6 lbs)
- 4 cups chicken stock
- 2 10 oz cans enchilada sauce (I used green- but if you like it hotter - go with red)
- 2 14.5 oz cans diced tomatoes
- 2 4 oz cans diced green chilies
- 2 cups frozen whole kernel corn
- 2 14 oz cans black beans- drained (optional)
- 1 6 oz can pitted black olives- diced
- 3 cloves garlic- minced
- 1/2 white onion- peeled & diced
- 1 tsp gr. cumin
- salt & pepper to taste
Instructions
- Add all ingredients to slow cooker & cook on high 4-5 hours (on low 7-8 hours)
- Stir occasionally
- About 1 hour before serving - remove chicken into a large bowl & shred with 2 forks
- Return chicken to crock pot & allow to continue cooking remaining hour
- *Note - this FILLED my 4 qt. crock pot. If you have a smaller cooker- cut this recipe in half
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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Linda Kilsdonk says
Oh YUM! Sounds delish. I wonder if it would be OK to halve this recipe? Smiles, Linda at Paper Seedlings
Gina Kleinworth says
Hi Linda – yes, I did note in the recipe that this makes quite a bit. It’s okay to half or even quarter this recipe based on you needs. However you can always make the full recipe & have leftovers or freeze for another time.
Nikki @ Growing Up Mom says
I saw your link on Thrifty Thursday and had to stop by. I love slow cooker recipes and this looks so delicious. I can’t wait to try. All of the ingredients are so inexpensive, plus I have almost all of them on hand so I may be trying this out during a storm I’m expecting in my neck of the woods this weekend. Thank you for sharing this, I love easy family dinners too! Plus, boneless chicken went on sale for $1.88 a pound at my favorite grocery store the other week, so we have plenty stocked up for this. I also want to try your Teriyaki stir fry, things like this help me to make things instead of ordering out (I am a sucker for Chinese take out).
Shannon {Cozy Country Living} says
This looks delicious Gina! I think I might just put this in my Crock Pot right now!
chinamom3078 says
I make the usual hamburger Taco soup but think my gang will enjoy the switch! Thanks for the easy quick dinner recipe…my favorite types these busy days. My chicken sale recipe that I featured this week is one of those! Plus my falling love story. Love ot have you is it. Happy Valentine’s Day. Linda (visiting from Katherine’s Corner Thurs favorites link)
Lindsay Eidahl says
This looks really good! Thank you for sharing on Show Me Saturday! Pinning!