Slow Cooker Chicken Enchilada Stew

4.50 from 18 votes

With big flavors and tender chicken, this stew will make a great addition to your slow cooker recipe collection.

Prep Time10

Cook Time3 10

Total Time3 20

Course: Dinner, Main Course

Cuisine: Stew, Tex-Mex

Keyword: High Protein, Quick and Easy, Slow Cooker

Servings: people

Calories: 304kcal

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.

SmartPoints (Freestyle): 8