Slow-Cooker Chicken Enchilada Casserole with Corn and Beans

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A layered casserole with tender chicken and mild tomato sauce, packed with sweet corn and black beans for balanced nutrition. The slow-cooker method creates a cohesive dish that's easy to serve and clean up. This mexican-inspired slow cooker ready in about 410 minutes pairs boneless skinless chicken thighs, frozen corn, (15 oz) can canned black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

★ 4.6 (9 ratings) Prep: 20 min Cook: 390 min Serves 6 Mexican cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 1.5 lb boneless skinless chicken thighs in slow cooker.
  2. Step 2: Add 1 cup frozen corn, 1 (15 oz) can drained black beans, 1 (10 oz) can diced tomatoes with green chilies, 1/2 cup chicken broth, 1/2 cup enchilada sauce, 1/4 tsp ground cumin, and 1/4 tsp chili powder.
  3. Step 3: Stir to combine, then cover and cook on low for 6 hours until chicken is tender.
  4. Step 4: Remove chicken, shred with two forks, and return to slow cooker. Stir in 1/4 cup sour cream.
  5. Step 5: Layer 4 corn tortillas (cut to fit) at bottom of slow cooker. Pour half the sauce mixture over tortillas, then sprinkle with 1/2 cup shredded Monterey Jack cheese.
  6. Step 6: Repeat with remaining tortillas, sauce, and cheese. Cover and cook on low for 30 minutes until cheese melts.

Frequently asked questions

How long does Slow-Cooker Chicken Enchilada Casserole with Corn and Beans take to make?

Total time is about 410 minutes (20 min prep + 390 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 Enchilada Casserole with Corn and Beans?

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 frozen corn from drying out.

Can I substitute ingredients in Slow-Cooker Chicken Enchilada Casserole with Corn and Beans?

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 Enchilada Casserole with Corn and Beans 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 Enchilada Casserole with Corn and Beans?

Mexican 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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