Slow Cooker Chicken Enchilada Soup: Easy Weeknight Dinner Recipe

Slow Cooker Chicken Enchilada Soup is the ultimate time-saver when you’re craving bold, hearty flavors without spending hours in the kitchen. This recipe takes just 10 minutes of prep, and your trusty slow cooker does the rest—think tender shredded chicken swimming in a spicy, savory broth loaded with veggies and black beans. Perfect for busy weeknights when you need comfort in a bowl without the stress.

I stumbled upon this easy chicken enchilada soup while juggling a packed weekday schedule, and it quickly became a family favorite. Unlike traditional enchilada soups that require babysitting on the stove, this slow cooker version gives you all the bold flavors with almost zero effort. Toss the ingredients in, set it, and forget it—seriously.

Why This Slow Cooker Chicken Enchilada Soup Is a Game-Changer

• Hands-off cooking: Once the ingredients are in, you can walk away for 6-8 hours while the slow cooker works its magic.
• Minimal prep: You’ll only need 10 minutes to chop and assemble the ingredients—no fancy skills required.
• Healthy & hearty: Loaded with lean chicken, veggies, and protein-packed black beans, it’s a wholesome meal that feels indulgent.
• Easy cleanup: One appliance, one mess. Your slow cooker makes cleanup a breeze compared to traditional stovetop methods.
• Perfect for meal prep: Leftovers store and reheat beautifully for lunches or dinners throughout the week.

Equipment You’ll Need for This Slow Cooker Chicken Enchilada Soup

The key to nailing this recipe is, of course, a reliable slow cooker. Here’s what I recommend:

• Slow cooker (4-6 quart size): Ideal for 4 servings. If you’re cooking for a crowd, go for an 8-quart slow cooker.
• Two forks: Essential for shredding the chicken directly in the pot.
• Ladle: Makes serving soup into bowls mess-free.

If you’re in the market for a slow cooker, look for one with programmable settings so you can set the cook time and keep it warm until you’re ready to eat!

Simple Ingredients for Slow Cooker Chicken Enchilada Soup

Don’t let the big flavors fool you—this soup is made with everyday ingredients you might already have in your pantry. Here’s what makes it great:

• Chicken breasts: Lean and tender, they shred beautifully after slow cooking. Thighs work too if you prefer dark meat.
• Red enchilada sauce: The star of the show. Pick a mild or spicy version depending on your heat tolerance.
• Frozen corn: No need to thaw—just toss it in straight from the freezer for a pop of sweetness.
• Black beans: Rinsed and drained for a boost of fiber and protein.

Shortcut tip: Use pre-chopped fresh or frozen onions and bell peppers to save even more time!

Slow Cooker Chicken Enchilada Soup Recipe Details

• Servings: 4 servings
• Prep Time: 10 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 10 minutes

Ingredients for Slow Cooker Chicken Enchilada Soup

• 1 pound boneless, skinless chicken breasts
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 ½ cups frozen corn kernels
• 15 ounces canned black beans, rinsed and drained
• ½ cup finely diced onion
• 1 red bell pepper, seeded and finely diced
• 14 ½ ounces canned diced tomatoes
• 10 ounces red enchilada sauce
• 2 cups chicken broth
• Optional toppings: shredded cheese, avocado, cilantro, tortilla strips, sour cream

How to Make Slow Cooker Chicken Enchilada Soup

1. Place the chicken breasts at the bottom of your slow cooker.
2. Sprinkle chili powder, cumin, salt, black pepper, and garlic powder evenly over the chicken.
3. Add the frozen corn, black beans, diced onion, and red bell pepper on top.
4. Pour in the canned diced tomatoes (including juices), enchilada sauce, and chicken broth.
5. Cover and cook on LOW for 6-8 hours or on HIGH for 4 hours.
6. Remove the lid and shred the chicken directly in the slow cooker using two forks.
7. Ladle the soup into bowls and garnish with your favorite toppings like shredded cheese, avocado, or tortilla strips.

Jake’s Tips for the Best Slow Cooker Chicken Enchilada Soup

• Toast the spices: For even deeper flavor, lightly toast the chili powder and cumin in a pan before adding to the slow cooker.
• Pre-chop veggies: Spend 5-10 minutes chopping and portioning veggies over the weekend to make assembly even faster.
• Double batch for meal prep: This soup freezes beautifully for up to 3 months. Reheat on the stove or in the microwave for a quick lunch or dinner.
• Use leftover chicken: If you have pre-cooked chicken, shred it and add it during the last hour of cooking.
• Don’t forget the toppings: Avocado slices, shredded cheese, and crunchy tortilla strips take this soup to the next level.

Easy Slow Cooker Chicken Enchilada Soup Variations

• Vegetarian version: Swap the chicken for an additional can of black beans or chickpeas. Use vegetable broth instead of chicken broth.
• Extra spicy: Add a chopped jalapeño or a splash of hot sauce for a spicy chicken soup slow cooker twist.
• Creamy twist: Stir in ½ cup heavy cream or cream cheese during the last 30 minutes.
• Clean-out-the-fridge: Toss in any leftover veggies like zucchini, spinach, or carrots to avoid waste.

Slow Cooker Chicken Enchilada Soup FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are slightly fattier, which makes the soup even more flavorful. Just shred them the same way as the breasts.

How spicy is this soup?

That depends on your enchilada sauce. Go for a mild sauce if you’re spice-sensitive, or kick it up with a spicy one for a bold homemade enchilada soup recipe.

How do I store the leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat on the stove or in the microwave until piping hot.

Can I make this ahead of time?

Yes! Assemble all the ingredients in your slow cooker the night before, then refrigerate. In the morning, just pop it into the slow cooker, turn it on, and go about your day.

What can I serve with this soup?

Pair it with a side salad, cornbread, or even a few quesadillas for a complete meal. It’s versatile enough to match any of your Mexican-inspired favorites.

There you have it—the easiest Slow Cooker Chicken Enchilada Soup you’ll ever make. It’s big on flavor, light on effort, and guaranteed to be a hit with your family. So, what’s your favorite kitchen shortcut for busy nights? Share below—I’d love to hear!