Slow-Cooker Chicken and Corn Enchilada Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A mild, creamy soup with tender chicken and sweet corn, gently simmered with a hint of chili for warmth without spice. This american-inspired slow cooker ready in about 375 minutes pairs boneless skinless chicken thighs, (15 oz), drained whole kernel corn, (15 oz), undrained diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 360 min Serves 6 American cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Place chicken thighs, drained corn, diced tomatoes with juice, chicken broth, and enchilada sauce in the slow cooker. Stir to combine.
  2. Step 2: Add diced carrots, frozen peas, oregano, cumin, 1/4 tsp salt, and 1/8 tsp black pepper. Stir until all ingredients are evenly distributed.
  3. Step 3: Cover and cook on low for 6-7 hours, or until chicken is tender and carrots are fork-tender.
  4. Step 4: Stir in 2 tbsp grated cheddar cheese until melted and soup is slightly thickened, about 2 minutes.

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Frequently asked questions

How long does Slow-Cooker Chicken and Corn Enchilada Soup take to make?

Total time is about 375 minutes (15 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooker Chicken and Corn Enchilada Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken broth from drying out.

Can I substitute ingredients in Slow-Cooker Chicken and Corn Enchilada Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooker Chicken and Corn Enchilada Soup for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooker Chicken and Corn Enchilada Soup?

American slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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