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Dinner: Slow-Cooker Chicken Enchilada Chili
Chicken thighs are a pleasing change of pace in chili. Sour cream helps turn down the heat.
Ingredients
1 1/4 pounds boneless, skinless chicken thighs
1 medium onion, chopped (1/2 cup)
1 medium yellow or green bell pepper, chopped (1 cup)
2 cans (14.5 ounces each) stewed tomatoes with garlic and onion, undrained
2 cans (15 to 16 ounces each) chili beans in sauce, undrained
1 can (10 ounces) Old El Paso™ enchilada sauce
1/3 cup sour cream
2 tablespoons chopped fresh cilantro
Instructions
Spray 4- to 5-quart slow cooker with cooking spray. Mix all ingredients except sour cream and cilantro in cooker.
Cover and cook on Low heat setting 7 to 8 hours.
Stir mixture to break up chicken. Top each serving with sour cream and cilantro.
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Nutrition Facts
Serving Size: 6
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 0 kcal | ||
| Fat 0 g | ||
| Carbohydrate 0 g | ||
| Protein 0 g | ||
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