I have a confession to make…I am a lazy Crockpotter.
I have a big cookbook full of recipes for the crockpot or slow cooker that I’ve never tried. Why? Almost all of the recipes require a fair amount of prepping the food before it goes into the crockpot.
I totally agree that most meat tastes better if you brown it before putting it into the slow cooker so I’ll happily do that for something like a pot roast.
However, most of the time when I get the crockpot out, it is because I want IT to do all the work and cook the dinner.
Dump and Run. That’s my idea of a good crockpot/slow cooker recipe.
Crockpot Chicken Enchilada Soup fits that description perfectly.
Here’s what you need:
Chicken Breasts, Onion, Garlic, Black Beans, Diced Tomatoes, Corn, Diced Green Chiles, Enchilada Sauce, Chicken Broth, Cumin, Chipotle Chili Powder (not pictured), Salt & Pepper.
You’ll also want some tasty toppings like Tortilla Chips, Grated Cheese, Avocado, Sour Cream, Cilantro, etc.
I usually don’t cook with a ton of canned foods but beans and diced tomatoes are a big exception. I keep a few cans in the pantry so I can almost always whip together some sort of soup or stew. I had everything I needed for this recipe on hand except the chicken.
Finely chop 1 medium onion and 2-3 cloves of garlic.
For this recipe, I have 2 boneless, skinless chicken breast halves…about 1 pound total.
Place the chicken in the bottom of the crock pot and then start adding the chopped onion, garlic, and other ingredients.