Easy Crockpot Chicken Enchilada Bowls Recipe with Black Bean and Corn
A quick and easy crockpot recipe combining tender chicken breasts, black beans, corn, and enchilada sauce for a comforting and flavorful meal perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Total Time: 4 hours 10 minutes to 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) sweet corn, drained (or frozen corn)
- 1 cup enchilada sauce (store-bought or homemade)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon olive or avocado oil
- Optional toppings: fresh cilantro, shredded cheese, sour cream, sliced avocado, lime wedges
Instructions
- Finely chop the onion and mince the garlic (about 5 minutes).
- Heat olive oil in a skillet over medium heat. Sauté onion until translucent and soft, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant.
- Place chicken breasts in the crockpot. Add sautéed onion and garlic, black beans, corn, enchilada sauce, chili powder, cumin, salt, and pepper.
- Stir gently to combine and coat the chicken with sauce and spices. Cover with lid.
- Cook on low for 4-6 hours or on high for 2-3 hours until chicken is tender and easily shredded.
- Remove lid and shred chicken directly in the crockpot using two forks. Stir to mix shredded chicken evenly with beans, corn, and sauce. Add a splash of water or chicken broth if mixture is too thick.
- Adjust seasoning with extra salt, pepper, or chili powder if desired. Let cook uncovered for an additional 15 minutes if thicker consistency is preferred.
- Serve warm in bowls topped with optional garnishes like shredded cheese, sour cream, cilantro, or avocado slices.
Notes
Sautéing onion and garlic before adding to the crockpot enhances flavor. Shred chicken in the crockpot around 4-5 hours on low to keep it juicy. Adjust seasoning after shredding. For dairy-free, omit cheese or use plant-based alternatives. Can be made in Instant Pot using sauté and pressure cook functions.
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 350400
- Sugar: 35
- Fat: 68
- Saturated Fat: 12
- Carbohydrates: 3035
- Fiber: 810
- Protein: 3035
Keywords: crockpot, chicken enchilada bowls, black beans, corn, easy dinner, slow cooker, weeknight meal, Mexican, comfort food