A rich, velvety slow cooker soup that combines tender chicken, smoky enchilada sauce, and melted cream cheese for a comforting, crowd-pleasing meal with minimal prep time.
For best results, use full-fat cream cheese and soften it before adding. Do not let the soup boil vigorously after adding dairy to prevent curdling. If using raw chicken breasts, cook for the full time and shred with forks. For a lighter version, substitute heavy cream with Greek yogurt added at the very end off the heat. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months (freeze before adding dairy for best texture).
Keywords: slow cooker soup, chicken enchilada soup, creamy soup, easy dinner, meal prep, comfort food, crockpot recipes