Name: Crock Pot Green Enchilada: 1 Pot Wonder
Prep time: 20 min
Cook time: PT-488955H26M5S
Total time: 6 h 20 min
Cuisine: Mexican
Ingredients: 1 pound boneless, skinless chicken breasts; 2 cups green enchilada sauce; 1 cup low-sodium chicken broth; 1 cup canned corn kernels, drained; 1 cup canned white beans, rinsed and drained; 1 medium onion, finely chopped; 1 cup diced green chilies (mild or hot); 1 teaspoon ground cumin

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Crock Pot Green Enchilada chicken soup has become my absolute go-to for those nights when I need something incredibly comforting and ridiculously easy. I remember one particularly hectic Tuesday – work ran late, the kids were starving, and the thought of cooking felt impossible. I tossed a few simple ingredients into my slow cooker, and by dinner time, the most amazing aroma of zesty, herb-infused broth and tender chicken filled my kitchen. This Crock Pot Green Enchilada Soup is a game-changer for busy families, offering hands-off simplicity and a bowl of pure deliciousness. Let’s get cooking!

Why You’ll Love This Crock Pot Green Enchilada

This recipe is a winner for so many reasons. Here’s why you’ll be making it again and again:

Incredible flavor: Tender chicken and a zesty, herb-infused broth create a truly delicious meal.
Minimal prep time: You can have this Easy Crock Pot Enchilada Recipe ready in under 20 minutes.
Health benefits: It’s packed with protein and fiber, making it a satisfying and nutritious choice.
Budget-friendly: Uses common pantry staples and affordable chicken breasts.
Family-friendly: Even picky eaters will love the comforting taste and tender chicken.
Stress-free cooking: Your slow cooker does all the work, leaving you free.
Versatile: Easily adaptable to your favorite toppings and sides.
It’s the Easy Crock Pot Enchilada Recipe you’ve been searching for!

Ingredients for Crock Pot Green Enchilada Soup

Gathering these simple ingredients is the first step to making this amazing Slow Cooker Green Enchilada Chicken. The beauty of this recipe is how a few pantry staples come together for such incredible flavor.

1 pound boneless, skinless chicken breasts – the tender star of our soup
2 cups green enchilada sauce – look for one with tomatillos as a main ingredient for that authentic flavor
1 cup low-sodium chicken broth – adds depth without too much salt
1 cup canned corn kernels, drained – for a touch of sweetness and texture
1 cup canned white beans, rinsed and drained – like cannellini or Great Northern beans, they add creaminess and fiber
1 medium onion, finely chopped – about 1 cup, this builds our flavor base
1 cup diced green chilies (mild or hot) – your choice for heat level! Hatch chilies are fantastic here.
1 teaspoon ground cumin – essential for that classic Mexican-inspired warmth

How to Make Crock Pot Green Enchilada

This recipe is so straightforward, it practically makes itself! Here’s how to get this delicious soup going in your slow cooker.

Step 1: Start by placing your 1 pound boneless, skinless chicken breasts right at the bottom of your slow cooker insert. This is the foundation of our flavor.
Step 2: Next, sprinkle the 1 cup finely chopped medium onion and the 1 cup diced green chilies evenly over the chicken. If you’re aiming for a spicier kick, go with hot chilies here. Don’t forget to add the 1 teaspoon ground cumin for that essential warmth and depth.
Step 3: Now, pour in the 2 cups green enchilada sauce and the 1 cup low-sodium chicken broth. Make sure the liquid generously covers the chicken. This is where the magic starts to happen, infusing everything with that signature green enchilada flavor.
Step 4: Secure the lid on your slow cooker. Set it to cook on the LOW setting for 6-8 hours, or if you’re in a hurry, use the HIGH setting for 3-4 hours. You’ll know it’s ready when the chicken is wonderfully tender and shreds easily.
Step 5: Once the chicken is cooked through, carefully remove it from the slow cooker. Using two forks, shred the chicken into bite-sized pieces. This is a great sensory cue – the chicken should be so tender it falls apart.
Step 6: Return the shredded chicken to the slow cooker. Add the 1 cup drained corn kernels and the 1 cup rinsed white beans. Stir everything gently to combine. This step really rounds out the flavors and textures of your Green Chile Enchilada Crock Pot.
Step 7: Cover the slow cooker again and let it cook for an additional 30 minutes on HIGH. This allows the corn and beans to heat through and meld with the other ingredients, creating a truly harmonious dish.
Step 8: Ladle the steaming hot Crock Pot Green Enchilada soup into bowls. Serve immediately with your favorite toppings like shredded cheese, sour cream, or fresh cilantro. Enjoy this comforting bowl of goodness!

Pro Tips for the Best Crock Pot Green Enchilada

Want to elevate your slow cooker game? These little tricks will make your Crock Pot Green Enchilada soup absolutely sing. They’re simple but make a big difference!

For an even richer flavor, consider using fire-roasted corn instead of regular canned corn. It adds a lovely subtle smokiness.
Don’t skimp on the shredded chicken; make sure it’s fully submerged in the liquid before cooking to keep it moist.
If you prefer a thicker, creamier soup without adding dairy, mash about half a cup of the white beans before adding them in the final stage.
Taste and adjust seasonings before serving. Sometimes a pinch more cumin or a dash of salt is all it needs.

What’s the secret to perfect Crock Pot Green Enchilada?

The secret to a truly perfect Chicken Green Enchilada Slow Cooker dish lies in the quality of your green enchilada sauce and not overcooking the chicken. Using a sauce with tomatillos as the first ingredient makes a huge difference in authentic flavor. For more tips on ingredient selection, check out this guide on choosing the best ingredients.

Can I make Crock Pot Green Enchilada ahead of time?

Absolutely! You can assemble the ingredients (except the corn and beans) in the slow cooker insert the night before, cover, and refrigerate. Just add the corn and beans in the morning and start your cooking cycle. The flavors meld beautifully overnight.

How do I avoid common mistakes with Crock Pot Green Enchilada?

A common pitfall is dry chicken; ensure it’s submerged in liquid. Another is mushy beans or corn; add them towards the end of cooking. Also, using a bland enchilada sauce will result in a less flavorful soup, so choose wisely! Learn more about common cooking pitfalls.

Best Ways to Serve Crock Pot Green Enchilada

This hearty Crock Pot Green Enchilada soup is fantastic on its own, but here are a few ways to make it even more special. For a truly decadent experience, try serving it as a Creamy Crock Pot Green Enchilada by stirring in a dollop of sour cream or a swirl of Mexican crema right before serving. It adds a lovely tang and richness.

Another favorite serving suggestion is to top it with your favorite enchilada garnishes. Think shredded Monterey Jack or cheddar cheese, a sprinkle of fresh cilantro, a dollop of avocado crema, or even some crushed tortilla chips for a delightful crunch. It’s also wonderful served with a side of warm cornbread or crusty bread for dipping into that flavorful broth. For more dinner ideas, explore our dinner recipes.

Nutrition Facts for Crock Pot Green Enchilada

This hearty soup is a balanced meal in a bowl. Here’s a breakdown of what you can expect per serving of this delicious Crock Pot Green Enchilada, which makes about 6 servings.

Calories: 300
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 8g
Sugar: 3g
Protein: 25g
Sodium: 600mg

Nutritional values are estimates and may vary based on specific ingredients used, especially the brand of enchilada sauce and any toppings you add. For more healthy options, check out our veggie glow-up recipes.

How to Store and Reheat Crock Pot Green Enchilada

Leftovers of this fantastic Crock Pot Green Enchilada soup are a blessing! Once it has cooled down slightly, transfer the soup into airtight containers. For refrigerator storage, it should last for a good 3-4 days. If you want to keep it even longer, this soup freezes beautifully for up to 3 months. It’s amazing how the flavors in this Cheesy Crock Pot Green Enchilada just get better with time!

Reheating is simple. If it’s from the fridge, you can gently warm it on the stovetop over medium-low heat, stirring occasionally, until heated through. Alternatively, microwave individual portions in a microwave-safe bowl until hot. If reheating from frozen, thaw it overnight in the refrigerator first before using either the stovetop or microwave method. For more storage tips, see our storage guidelines.

Frequently Asked Questions About Crock Pot Green Enchilada

What makes this Crock Pot Green Enchilada so good?

The magic of this Best Crock Pot Green Enchilada lies in the simplicity and the depth of flavor it develops. Tender shredded chicken, a zesty green enchilada sauce, and hearty beans create a comforting, well-rounded soup that’s incredibly satisfying. It’s the kind of meal that feels like a hug in a bowl.

Can I make this Crock Pot Green Enchilada spicier or milder?

Absolutely! To make it spicier, use hot diced green chilies and consider adding a pinch of cayenne pepper or a dash of your favorite hot sauce to the slow cooker. For a milder version, stick with mild diced green chilies and ensure your enchilada sauce isn’t overly spicy. You can also serve with jalapeños on the side for those who want extra heat.

What toppings are best for Crock Pot Green Enchilada?

Toppings are where you can really customize your bowl! Some of my favorites include shredded Monterey Jack or cheddar cheese, a dollop of sour cream or Greek yogurt for creaminess, fresh chopped cilantro for brightness, diced avocado for healthy fats, and crushed tortilla chips for a delightful crunch. These additions really enhance the overall experience of your Best Crock Pot Green Enchilada. For other great topping ideas, check out our cheesy scalloped potatoes.

How do Crock Pot Green Enchilada variations work?

You can easily swap out proteins, like using shredded pork or even vegetarian options like extra beans and corn. For a different flavor profile, try a different type of enchilada sauce. You can also add different vegetables like bell peppers or zucchini. The base recipe is so versatile, making it easy to adapt to your preferences. Explore our beef and cheese chimichangas for another hearty meal.

Variations of Crock Pot Green Enchilada You Can Try

This versatile Crock Pot Green Enchilada recipe is a fantastic base for all sorts of delicious twists. Don’t be afraid to experiment and make it your own!

Mild Crock Pot Green Enchilada: If you prefer a gentler heat, stick to mild diced green chilies and choose a green enchilada sauce that’s specifically labeled as mild. You can also reduce or omit any extra chili powder you might be tempted to add.
Spicy Crock Pot Green Enchilada: Craving a kick? Use hot diced green chilies, opt for a spicier enchilada sauce, and consider adding a pinch of cayenne pepper or a diced jalapeño (seeds and all!) to the slow cooker. A dash of your favorite hot sauce at the end is also a great option.
Vegetarian Green Enchilada Bake Crock Pot: For a meatless option, simply omit the chicken and increase the beans and corn. You could also add other hearty vegetables like diced zucchini, bell peppers, or even some crumbled firm tofu.
Creamy Crock Pot Green Enchilada: For an extra creamy texture, you can mash about half a cup of the white beans and stir them in during the last 30 minutes of cooking. Alternatively, stir in a splash of heavy cream or half-and-half at the very end for a luxurious finish.