{"id":498,"date":"2019-04-04T17:36:50","date_gmt":"2019-04-04T21:36:50","guid":{"rendered":"http:\/\/recipes.atomicpenguin.net\/?p=498"},"modified":"2019-04-04T17:36:50","modified_gmt":"2019-04-04T21:36:50","slug":"easy-crockpot-creamy-chicken-enchilada-chili","status":"publish","type":"post","link":"https:\/\/recipes.atomicpenguin.net\/?p=498","title":{"rendered":"Easy Crockpot Creamy Chicken Enchilada Chili"},"content":{"rendered":"<ul>\n<li>1 can\u00a0(10 ounces)\u00a0red enchilada sauce<a href=\"http:\/\/recipes.atomicpenguin.net\/wp-content\/uploads\/2019\/04\/Creamy-Crockpot-Enchilada-Chili2.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignright size-thumbnail wp-image-499\" title=\"creamy-crockpot-enchilada-chili2\" src=\"http:\/\/recipes.atomicpenguin.net\/wp-content\/uploads\/2019\/04\/Creamy-Crockpot-Enchilada-Chili2-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" \/><\/a><\/li>\n<li>1 can\u00a0(14.5 ounces)\u00a0petite diced tomatoes with green chilis<\/li>\n<li>1 can\u00a0(15 ounces)\u00a0chili beans in mild chili sauce<\/li>\n<li>1 can\u00a0(15 ounces)\u00a0black beans\u00a0drained and rinsed<\/li>\n<li>1 can\u00a0(15 ounces)\u00a0corn\u00a0drained<\/li>\n<li>1 and 1\/2\u00a0pounds\u00a0boneless skinless chicken breasts\u00a0~2-3 large breasts<\/li>\n<li>1 package\u00a0(8 ounces)\u00a0cream cheese\u00a0very soft<\/li>\n<li>1\/2\u00a0teaspoon\u00a0ground cumin<\/li>\n<li>3\/4\u00a0teaspoon\u00a0paprika<\/li>\n<li>1\u00a0teaspoon\u00a0seasoned salt<\/li>\n<li>1\/4\u00a0teaspoon\u00a0pepper<\/li>\n<li>1 and 1\/2\u00a0tablespoons\u00a0chili powder<\/li>\n<\/ul>\n<p>In a large crockpot, add in the enchilada sauce, undrained tomatoes, undrained chili beans, drained and rinsed black beans, drained corn, and uncooked chicken breasts.<\/p>\n<p>Add in all of the seasonings. Stir well.<\/p>\n<p>Cover and place on high for 3-5 hours (or until chicken will easily shred) or low for 5-8 hours (again, until chicken will shred easily)<\/p>\n<p>Remove the chicken from the crockpot and shred in another bowl using two forks.<\/p>\n<p>Meanwhile, cube the cream cheese into small cubes (it should be very softened &#8212; melt in microwave) and put them in the crockpot. Stir well and cover. Change temperature to high. Let it sit for a few minutes and then using a large whisk, briskly whisk the cream cheese to melt.<\/p>\n<p>Add the shredded chicken back into the crockpot. Stir and cover. Cook on high until all the cream cheese is completely melted. Stir.<\/p>\n<p>Serve with sour cream, cheddar cheese, avocado, and fresh cilantro as desired.<\/p>\n<p><em>Based on recipe from chelseasmessyapron.com<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 can\u00a0(10 ounces)\u00a0red enchilada sauce 1 can\u00a0(14.5 ounces)\u00a0petite diced tomatoes with green chilis 1 can\u00a0(15 ounces)\u00a0chili beans in mild chili sauce 1 can\u00a0(15 ounces)\u00a0black beans\u00a0drained and rinsed 1 can\u00a0(15 ounces)\u00a0corn\u00a0drained 1 and 1\/2\u00a0pounds\u00a0boneless skinless chicken breasts\u00a0~2-3 large breasts 1 package\u00a0(8 ounces)\u00a0cream cheese\u00a0very soft 1\/2\u00a0teaspoon\u00a0ground cumin 3\/4\u00a0teaspoon\u00a0paprika 1\u00a0teaspoon\u00a0seasoned salt 1\/4\u00a0teaspoon\u00a0pepper 1 and 1\/2\u00a0tablespoons\u00a0chili powder In a [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,5,8,4],"tags":[],"_links":{"self":[{"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/posts\/498"}],"collection":[{"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=498"}],"version-history":[{"count":2,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/posts\/498\/revisions"}],"predecessor-version":[{"id":501,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/posts\/498\/revisions\/501"}],"wp:attachment":[{"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=498"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=498"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=498"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}