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15 Detox Soups and Stews
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4.5 from 8 votes

Slow Cooker Chicken Enchilada Stew

With big flavors and tender chicken, this stew will make a great addition to your slow cooker recipe collection.
Prep Time10 mins
Cook Time3 hrs 10 mins
Total Time3 hrs 20 mins
Course: Dinner, Main Course
Cuisine: Stew, Tex-Mex
Keyword: High Protein, Quick and Easy, Slow Cooker
Servings: 6 people
Calories: 304kcal
Author: SkinnyMs.


  • 10 ounces red enchilada sauce can, sugar-free or try SkinnyMs homemade enchilada sauce)
  • 14 1/2 ounces petite diced tomatoes with green chiles can
  • 15 ounces kidney beans can, drained and rinsed
  • 15 ounces black beans can, drained and rinsed
  • 1 cup corn frozen or fresh
  • 3 boneless and skinless chicken breasts
  • 2 cups chicken stock
  • 1 tablespoon lime juice
  • 2 tablespoons chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 cup Greek yogurt fat-free
  • 2 tablespoons cilantro chopped, for garnish


  • In a large slow cooker, add the enchilada sauce, undrained tomatoes, kidney beans, black beans, corn, and uncooked chicken breasts. Add in the chicken stock and all of the seasonings. Mix well.
  • Cover and cook on high for 3-5 hours, low for 5-8 hours or when the chicken will easily shred. Remove the chicken from the crockpot and shred in another bowl using two forks. Meanwhile, add the Greek yogurt to the slow cooker and stir until well combined. Add the shredded chicken back into the crockpot. Stir until the chicken is combined.
  • Serve with chopped cilantro on top.


Serving: 1cup | Calories: 304kcal | Carbohydrates: 42g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 1170mg | Fiber: 11g | Sugar: 11g |
SmartPoints (Freestyle): 8