Slow cooker chicken enchilada soup

I didn’t grow up with a slow cooker. We always had hot meals coming out of the oven or it was up to my sisters and I to make something to eat. Pot roast was a Sunday favorite especially after church but it was still cooking or roasting away in the oven for hours on end.

Uhh Mom… that could have been dangerous?

Fast-forward many, many years to me registering for a slow cooker for my wedding. I didn’t just receive one but three slow cookers. Yes, I returned the others but I was just ecstatic to finally have one of these babies.

Slow cooker chicken enchilada soup

Over the past couple of years since my wedding slow cookers have slightly improved. It’s like Apple always updating their phones and ipads for the better. For the past month or so I’ve been whipping up all kinds of new and old recipes in the new Hamilton Beach Set ‘n Forget® 6 Qt. Programmable Slow Cooker With Spoon/Lid. Man that’s a mouthful.

Slow cooker chicken enchilada soup

This slow cooker chicken enchilada soup was made in a quick jiffy and Monday’s recipe is also made in this slow cooker. One of the new features is the temperature probe that can be inserted into the meat to get the desired temperature. You no longer have to worry about over-cooking your meat. It’s like I won the lottery. More online shopping for me and I don’t have to stare at the slow cooker to see if the meat is done. Another great tip is to buy the slow cooker liner bags. Remove the food from the slow cooker and throw the bag in the trash. Talk about easy peasy.


ENJOY ~ Meagan

Slow cooker chicken enchilada soup

Slow cooker chicken enchilada soup


  • 1 cup diced white onion
  • 15 ounce can ranch style black beans
  • 14.5 ounce can fire roasted diced tomatoes
  • 10 ounce can mild green chile enchilada sauce
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • jucie from 1/2 lime
  • 2 pound rotisserie chicken, skin remove and shredded
  • 16 ounces chicken stock
  • 4 ounces water
  • 1/4 cup light sour cream
  • 1 1/2 cups shredded mexican cheese


Place the slow cooker on high heat and set it for 3 hours.  Add all of the ingredients except for the cheese.  In the last 20 minutes of cooking stir in the cheese.

Garnish with extra sour cream, cheese and a lime slice.


All images and text ©.

Disclosure: I was not compensated for this post but did receive this slow cooker to try out from Hamilton Beach.  All opinions are my own and thank you for supporting the brands that I love.

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7 comments on “Slow cooker chicken enchilada soup”

  1. I didn’t grow up with a slow cooker either! In fact, we just got one for our wedding registry so I’ve only had one a few weeks. Adding this to our to-make list!

  2. Ultimate in comfort food! And what a fun giveaway! I recently broke my slow cooker and have been looking for a new one 🙂

  3. I’ve been in the market for a new slow cooker, mine is a little out dated. This one looks wonderful! I would love to curl up with a bowl of the soup on a cold day!

  4. I have never made a soup in a slow cooker before. This recipe is such a great excuse for me to pull mine out and use… thanks for the delicious chicken enchilada soup recipe and idea!

  5. I keep seeing slow cooker recipes popping up all over the place – what a fun (and well-timed) giveaway! This soup recipe looks super hearty and delicious…just perfect for a chilly fall evening!

  6. Awesome recipe!! Great because is doesn’t have corn or tortilla in it.

  7. Fingers crossed that I win since I don’t have a slow cooker and am sick of just saving good recipes for “when I do have one!” :]

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