Go Back

Crockpot Creamy Chicken Enchilada Dump Dinner - Easy, Comforting, and Crowd-Friendly

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts (or thighs for extra tenderness)
  • 1 (10-ounce) can red enchilada sauce (use mild, medium, or hot)
  • 1 (10-ounce) can green enchilada sauce (optional but adds depth; sub an extra red if preferred)
  • 1 (10.5-ounce) can condensed cream of chicken soup (or cream of mushroom)
  • 1 (4-ounce) can diced green chiles
  • 1 cup salsa (chunky or smooth)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 4 ounces cream cheese, cubed and softened
  • 1–1.5 cups shredded cheese (Monterey Jack, cheddar, or a blend)
  • 1 cup frozen corn (optional)
  • 1 (15-ounce) can black beans, drained and rinsed (optional)
  • Fresh cilantro, lime wedges, sour cream, and sliced jalapeños for serving
  • Tortillas, rice, or tortilla chips for serving

Method
 

  1. Prep the crockpot base: In the slow cooker, stir together the red and green enchilada sauces, cream of chicken soup, diced green chiles, salsa, cumin, chili powder, garlic powder, onion powder, salt, and pepper.
  2. Add chicken: Place the chicken breasts (or thighs) into the sauce mixture, turning to coat. Nestle them in so they’re mostly covered.
  3. Cook low and slow: Cover and cook on Low for 4–6 hours or High for 2.5–3.5 hours, until the chicken is fork-tender and reaches 165°F internally.
  4. Shred the chicken: Remove the chicken to a plate and shred with two forks. Return the shredded chicken to the crockpot.
  5. Make it creamy: Add the softened cream cheese cubes, corn, and black beans (if using). Stir until the cream cheese melts and the sauce looks smooth and creamy. If needed, cover and cook on Low for another 10–15 minutes to help it melt fully.
  6. Add the cheese: Stir in 1 cup shredded cheese until melted. If you want it extra cheesy, sprinkle another 1/2 cup on top, cover, and let it melt for 5 minutes.
  7. Taste and adjust: Check seasoning. Add a pinch more salt, a squeeze of lime, or extra chili powder if you like more kick.
  8. Serve your way: Spoon over rice, tuck into warm tortillas, or layer on chips. Top with cilantro, lime, sour cream, and jalapeños.