Slow Cooker Chicken Enchilada Soup {Freezer Meal Friendly}
16 Comments Jan 29, 2016
Updated Mar 23, 2024
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Easy freezer meal for Chicken Enchilada Soup that you will want to make over and over!
Freezer meals are the best for busy schedules. We make this recipe often or Freezer Lipton Onion Meatloaf.
Table of Contents
All that is needed to get this meal on the table after it cooks is a little cheese and tortilla chips. How easy would that be after work?!
This recipe can be thrown directly into the slow cooker or put into a ziplock bag and put into the freezer for a meal later in the month.
The two photos below are what the meal looks like 3 weeks after being frozen, then thawed and cooked on low for 8 hours.
More slow cooker recipes
- Slow Cooker Teriyaki Beef
- Slow Cooker Green Chicken Enchilada Soup
- Slow Cooker Taco Soup
- Slow Cooker Lemon Pesto Chicken
- Slow Cooker Ham and Beans
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Slow Cooker Chicken Enchilada Soup
Ingredients
- 1 cup diced white onion
- 1 TBSP. minced jalapeno, more if you can handle extreme heat
- ⅓ cup chopped cilantro
- 8.75 oz. can corn, drained
- 10 oz. can red enchilada sauce
- 10.75 oz. can cream of chicken soup
- 1.5 lbs. boneless skinless chicken breasts
- 32 oz. box chicken broth
Serving Suggestions
- Shredded Cheese, cheddar or Monterey Jack
- Tortilla Chips
Instructions
Cooking Instructions: (follow freezer meal instructions before cooking if you want to freeze)
- Place everything into a 6-quart slow cooker and stir. Cover and cook on Low for 8 hours without opening the lid during the cooking time.
Freezer Meal Preparations: (this recipe makes 1 freezer bag):
- Write the name of the meal, date and cooking time on the very bottom edge of the a gallon size Ziplock bag. Place the ziplock bag into a tall large container, fold down the lip of the bag so the zip part won’t get food all over it. Add the ingredients into to the bag in the order shown. Pull the bag out of the container and squeeze all the air out before sealing. Place flat in the freezer. Freeze for no longer than a month for best results.
To prepare after being frozen:
- Place the freezer bag in the fridge to thaw 24-48 hours before you are ready to cook.
- Cook according to directions above.
How to Video
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Hello! Some of the recipes say “ slow cooker” and some say “crock pot” is there a real difference? I looked it up online but wasn’t able to tell much. I don’t want to have to buy both can I just use a crock pot for all the recipes?
Thanks!
They are the same thing. Crock-Pot is the a name brand of a slow cooker.
I too did not want to open many cans, so I subbed cream cheese for the canned soup, used fresh corn, & soaked some black beans (they stayed crunchy not mushy.) I forgot the cilantro and peppers but added a lot of chili powder and a can of spicy diced tomatoes. It was a hit. Your videos hooked me in. Thanks
How much cream cheese did you use?
Can I make this ahead of time to put in the fridge and put on heat the next day?
Yes! Will work fine.
Tastes amazing! I added black beans and served over rice. This is now one of our staples!
This was a good recipe. I did put a can of black beans and some taco seasoning in it. And if it feels too spicy, just squeeze a little lime in it.
I like the freezer slow cooker meal ideas but would like to see more recipes from scratch that go beyond open a can of this and open a can of that.
I absolutely agree with you! If something doesn’t taste yummy it really doesn’t matter how convenient it is! Your soup looks delicious.
This is such a great idea! I have never tried the freezer recipes for the slow cooker, so I am glad to see you testing them out. 🙂 This soup looks delicious- even after been cooked 3 weeks after freezing!
Is it frozen with the broth added as well?
Yes the broth is added! I couldn’t take a photo and hold the bag up at the same time. 🙂
Love how easy this recipe is.