Pour red enchilada sauce over raw chicken breasts, paired with 3 ingredients, into slow cooker for a warming bowl that disappears faster than anything else

This slow cooker 5-ingredient chicken enchilada soup is the kind of set-it-and-forget-it supper that reminds me of busy harvest seasons on the farm. You simply lay raw chicken breasts in the crock, pour a can of red enchilada sauce over the top, and add just three more pantry staples. By the time the day winds down, the house smells like you’ve been tending a pot all afternoon, even though the slow cooker did the work. It’s not a traditional Midwestern church-supper recipe, but it has that same cozy spirit—simple ingredients, hearty, and the kind of bowl that seems to disappear faster than anything else on the table.

Ladle this soup into big bowls and top with a handful of shredded cheese and a spoonful of sour cream if you like. It’s wonderful with warm flour or corn tortillas for dunking, or a pan of cornbread if you’re feeding a crowd. A simple green salad or sliced cucumbers and tomatoes on the side helps balance the richness. If you’re serving guests, set out small bowls of extra cheese, crushed tortilla chips, and chopped green onions so everyone can dress up their own bowl.

Servings: 6

1 1/2 to 2 pounds boneless, skinless chicken breasts

Place the raw chicken breasts in the bottom of a 5- to 6-quart slow cooker, spreading them out in an even layer so they cook evenly.

Pour the entire can of red enchilada sauce over the chicken breasts, making sure they are well coated. This is your main flavor base, so don’t skimp or rinse the can.

Add the chicken broth to the slow cooker, then stir in the drained black beans and drained corn around the chicken, keeping the chicken mostly covered with liquid.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is very tender and easy to shred with a fork.

Once the chicken is cooked, use two forks to shred it directly in the slow cooker, pulling it into bite-size pieces and stirring so the meat is well mixed with the broth, sauce, beans, and corn.

Taste the soup and adjust seasoning if needed with a little salt and pepper. If you prefer a slightly thicker soup, let it cook uncovered on HIGH for another 15 to 20 minutes, stirring occasionally.

Ladle the hot chicken enchilada soup into bowls and serve as is, or top with shredded cheese, sour cream, crushed tortilla chips, or chopped green onions if you like.

If you like more heat, use a medium or hot red enchilada sauce, or add a small can of diced green chiles along with the beans and corn. For a creamier version, stir in 4 ounces of softened cream cheese or 1/2 cup of heavy cream during the last 20 minutes of cooking and let it melt in. You can swap the black beans for pinto beans or use a mix of the two, depending on what you have in the pantry. If you only have frozen corn, add it straight from the freezer; it will thaw and cook right in the pot. For a slightly thicker, almost stew-like bowl, reduce the chicken broth to 1 cup. Leftovers keep well in the refrigerator for several days and can be frozen; the flavors deepen, making it an easy make-ahead meal for busy weeks. And if you’re feeding folks who don’t care for much spice, choose a mild enchilada sauce and let everyone add hot sauce at the table.