Slow Cooker Mexican Chicken Chili

By KSmitherman

Ingredients

• 1 3/4
• lb boneless skinless chicken thighs
• 1
• medium onion, chopped (1/2 cup)
• 2
• medium stalks celery, sliced (3/4 cup)
• 2
• cans (14.5 oz each) stewed tomatoes with garlic and onion, undrained
• 2
• cans (15 to 16 oz each) pinto beans, undrained
• 1
• can (10 oz) Old El Paso® enchilada sauce
• 2
• teaspoons chili powder
• 1
• teaspoon ground cumin
• 1
• scoop-shaped corn chips, if desired
• 1/3
• cup sour cream
• 2
• tablespoons chopped fresh cilantro, if desired

Details

Servings 6
Adapted from bettycrocker.com

Preparation

Step 1

Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix all ingredients except sour cream and cilantro.

Cover; cook on Low heat setting 7 to 8 hours.

Stir mixture to break up chicken. Top each serving with sour cream and cilantro.

Makes
6 servings (1 2/3 cups each)