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Slow-Cooker Chicken Enchilada Chili

 34 Ratings
10 Comments
  • Prep Time 10 min
  • Total Time 8 hr 10 min
  • Servings 6
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Chicken thighs are a pleasing change of pace in chili. Sour cream helps turn down the heat.

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

Directions

  • 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.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
65mg
22%
Sodium
1690mg
71%
Total Carbohydrate
38g
13%
Dietary Fiber
8g
33%
Sugars
14g
Protein
30g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
60%
60%
Calcium
15%
15%
Iron
30%
30%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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