Easy Crockpot Chicken Enchilada Chili

• Gluten free

• Meat

  • 1 1/2 lbs Chicken breasts, boneless skinless

• Produce

  • 1 can Black beans
  • 1 can Chili beans
  • 1 can Corn
  • 1 can Tomatoes with green chilis, petite

• Canned Goods

  • 2 cups Chicken stock

• Baking & Spices

  • 1 1/2 tbsp Chili powder
  • 3/4 tsp Paprika
  • 1/4 tsp Pepper
  • 1 tsp Seasoned salt

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Dairy

  • 1 package Cream cheese, very soft

• Prepared

  • 1 can Enchilada sauce, red

Found on chelseasmessyapron.com

Description

Directions

• 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.
• I like to cut each chicken breasts into 2-3 pieces after removing the fat only if Im cooking this on high (cooks faster/more evenly in my crockpot).
• Add in the chicken stock and all of the seasonings. Stir well.
• 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)
• Remove the chicken from the crockpot and shred in another bowl using two forks.
• Meanwhile, cube the cream cheese into small cubes (it should be very softened) and put them in the crockpot. Stir well and cover. Change temperature to high. Let it sit for a few minutes and then using a large whisk, briskly whisk the cream cheese to melt.
• Add the shredded chicken back into the crockpot. Stir and cover. Cook on high until all the cream cheese is completely melted. Stir.
• 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!