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Slow-Cooker Mexican Chicken Chili
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Prep Time:
10 minutes
Total Time:
7 hours 10 minutes
Spicy chicken chili ready in just 10 minutes in your slow cooker!
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™ Mild Red 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
Instructions:
  • Prepare the slow cooker by spraying it with cooking spray. Combine all ingredients in the cooker, excluding the sour cream and cilantro.
  • Cover and simmer gently over low heat for 7 to 8 hours.
  • Break up chicken in mixture through stirring. Garnish each serving with sour cream and cilantro.

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