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Prep 10min
Total8hr10min
Servings6
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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
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Steps
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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Regular stewed tomatoes, along with some chopped onion and a dash of garlic powder or finely chopped fresh garlic, can be used in place of the flavored stewed tomatoes.
Lifting the lid of your slow cooker can add up to 20 minutes of cooking time. Instead, spin the lid to clear it of condensation so you can check the food.
For super-quick dinners and totable lunches, freeze the chili in single-serving freezer containers. Thaw, then heat in the microwave on High for 4 to 5 minutes, stirring once or twice, until hot.
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