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4.92 from 12 votes

Slow Cooker Chicken Enchilada Soup

Slow cooker chicken enchilada soup is packed full of flavor, with hardly any work, its a meal that the whole family loves. 
Cook Time3 hrs
Total Time3 hrs


  • 2 large chicken breasts raw and thawed
  • 1 10 oz can red enchilada sauce
  • 1 14 oz can black beans rinsed and drained
  • 1 14 oz can corn drained
  • 1 4-7 oz can diced green chiles
  • 1 14 oz can diced tomatoes with juice*
  • 1 14 oz can chicken broth
  • 1 TBS minced garlic
  • 1 tsp salt

Optional Toppings:

  • chopped cilantro
  • tortilla strips
  • sour cream
  • shredded cheese
  • avocado


  • Add all the ingredients to the slow cooker and stir to combine.
  • Cook on high for 3-4 hours, or on low for 5-6 hours (or until chicken is cooked through)
  • Use two forks to shred chicken.
  • Serve hot with toppings, if desired.


*I like using fire roasted tomatoes, or diced tomatoes with green chiles (like rotel) for a little more flavor