Slow-Cooker Chicken Enchilada Chili

Gluten Free
Health score
16%
Slow-Cooker Chicken Enchilada Chili
490 min.
6
340kcal

Suggestions


Are you ready to warm up your kitchen with a delightful dish that’s both comforting and packed with flavor? Introducing our Slow-Cooker Chicken Enchilada Chili, a gluten-free masterpiece that’s perfect for any meal of the day! This hearty chili combines tender, boneless chicken thighs with a medley of vibrant vegetables, all simmered to perfection in a rich, zesty sauce. The best part? You can set it and forget it, allowing the slow cooker to work its magic while you go about your day.

Imagine coming home to the enticing aroma of spices and savory goodness wafting through your home. This dish is not only easy to prepare but also incredibly satisfying, making it an ideal choice for family dinners or meal prep for the week ahead. With each bowl, you’ll enjoy a delightful balance of protein, healthy fats, and wholesome carbohydrates, all while indulging in the comforting flavors of enchiladas without the fuss of traditional preparation.

Top your chili with a dollop of creamy sour cream and a sprinkle of fresh cilantro for an extra burst of flavor. Whether you’re serving it for lunch, dinner, or as a main course, this Slow-Cooker Chicken Enchilada Chili is sure to become a favorite in your household. So grab your slow cooker and get ready to enjoy a delicious, nutritious meal that will leave everyone asking for seconds!

Ingredients

  • 1.3 pounds chicken thighs boneless skinless
  • 0.5 cup onion chopped
  • cup bell pepper green yellow chopped
  • 29 ounces stewed tomatoes with garlic and onion, undrained canned
  • 30 ounces chili beans sauce undrained canned
  • 10 oz enchilada sauce red canned
  • 0.3 cup cream sour
  • tablespoons cilantro leaves fresh chopped

Equipment

  • slow cooker

Directions

  1. Spray 4- to 5-quart slow cooker with cooking spray.
  2. Mix all ingredients except sour cream and cilantro in cooker.
  3. Cover and cook on Low heat setting 7 to 8 hours.
  4. Stir mixture to break up chicken. Top each serving with sour cream and cilantro.

Nutrition Facts

Calories340kcal
Protein32.71%
Fat21.29%
Carbs46%

Properties

Glycemic Index
11.5
Glycemic Load
0.35
Inflammation Score
-8
Nutrition Score
22.82652172835%

Flavonoids

Luteolin
1.17mg
Isorhamnetin
0.67mg
Kaempferol
0.1mg
Quercetin
3.33mg

Nutrients percent of daily need

Calories:340.1kcal
17.01%
Fat:8.1g
12.46%
Saturated Fat:2.53g
15.78%
Carbohydrates:39.37g
13.12%
Net Carbohydrates:30.59g
11.12%
Sugar:17.01g
18.91%
Cholesterol:97.31mg
32.44%
Sodium:1829.55mg
79.55%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:28g
56%
Vitamin B6:0.9mg
45.18%
Phosphorus:441.02mg
44.1%
Vitamin C:35.28mg
42.77%
Potassium:1232.61mg
35.22%
Fiber:8.78g
35.12%
Selenium:24.56µg
35.09%
Vitamin B3:6.91mg
34.57%
Iron:5.62mg
31.23%
Zinc:4.6mg
30.68%
Copper:0.59mg
29.39%
Vitamin B2:0.46mg
27.06%
Magnesium:107.09mg
26.77%
Vitamin A:771.27IU
15.43%
Vitamin B1:0.23mg
15.18%
Vitamin B5:1.37mg
13.75%
Folate:53.35µg
13.34%
Calcium:117.58mg
11.76%
Vitamin E:1.75mg
11.68%
Vitamin B12:0.65µg
10.76%
Vitamin K:9.09µg
8.66%
Manganese:0.15mg
7.27%