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Slow-Cooker Chicken Enchilada Chili
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Prep Time:
10 minutes
Total Time:
8 hours 10 minutes
Spicy chili with succulent chicken thighs, balanced by creamy sour cream.
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 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1/3 cup sour cream
  • 2 tablespoons chopped fresh cilantro
Instructions:
  • Prepare the slow cooker by spraying it with cooking spray. Combine all ingredients in the slow cooker, excluding the sour cream and cilantro.
  • Simmer covered on Low heat for 7 to 8 hours.
  • Break up chicken in the mixture by stirring it gently. Serve each portion with a dollop of sour cream and a sprinkle of fresh cilantro on top.

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