Slow Cooker Chicken Enchilada Chili
By á-3514
Rate this recipe
4.7/5
(3 Votes)
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Ingredients
- 1-1/4 lbs. 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 tomatos with garlic and onion, undrained
- 2 cans (15 to 16 ounces each) chili beans in sauce, undrained
- 1 can ( 10 oz.) Old El Paso enchilada sauce
- 1/3 cup sour cream
- 2 tbsp chopped fresh cilantro
Details
Servings 6
Preparation time 10mins
Cooking time 18mins
Preparation
Step 1
1. Spray 4 to 5 quart slow cooker with cooking spray. Mix all ingredients except sour cream and cilantro in cooker.
2. Cover and cook on low heat setting 7 to 8 hours.
3. Stir mixture to break up chicken. Top each serving with sour cream and cilantro.
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