SLOW COOKER CHICKEN ENCHILADA SOUP

Slow cooker chicken enchilada soup with shredded chicken – a flavorful healthy whole30, paleo, keto dinner recipe made conveniently and easily in the crock pot.

This low-fuss recipe is easy to toss together and incorporates pantry ingredients you likely already have on hand.

"I made this yesterday. Super easy and super good."

what our readers think

– yellow onion – garlic – chicken broth – tomato sauce – diced tomatoes – chipotle chilies in adobo sauce – chili powder – dried oregano – sea salt – chicken breasts

ingredients

01.

Add ingredients to your slow cooker in the order in which they appear. Stir well to combine.

Secure the lid and place the slow cooker on the low setting. Cook 6 to 7 hours, until chicken is very tender.

02.

Transfer chicken breasts to a cutting board and use two forks to shred the meat. Place the shredded chicken back into the crock pot, stir well, and cover.

03.

04.

Allow soup to continue cooking at least another 20 minutes to allow chicken to absorb more flavor.

Serve with choice of toppings and/or chips or tortillas.

05.

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