SLOW-COOKER CHICKEN ENCHILADA CHILI

Slow-Cooker Chicken Enchilada Chili image

Chicken thighs are a pleasing change of pace in chili. Sour cream helps turn down the heat.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h10m

Yield 6

Number Of Ingredients 8

Previous Next

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

Steps:

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.

Nutrition Facts : Calories 370, Carbohydrate 38 g, Cholesterol 65 mg, Fat 1/2, Fiber 8 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1690 mg, Sugar 14 g, TransFat 0 g