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Slow Cooker Chicken Enchilada Chili

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

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( 33 Ratings)

33 Ratings

5 Stars 42%

4 Stars 18%

3 Stars 30%

2 Stars

1 Stars

Member Reviews ( 9 )

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Prep Time 10 min
Total Time 8 hr 10 min
Servings 6

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

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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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 4g, 4% Trans Fat 0g 0% ),
Cholesterol: 65mg; 65%;
Sodium: 1690mg; 1690%;
Total Carbohydrate: 38g; 38%
(Dietary Fiber 8g 8% Sugars 14g 14% ),
Protein: 30g; 30%

% Daily Value*:

Vitamin A: 30%;
Vitamin C: 60%;
Calcium: 15%;
Iron: 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 Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 9 Reviews View All

Posted 1/10/2012 12:56:36 PM REPORT ABUSE blueyedkat said:

Rating:

This recipe is so easy to make, I made it for my family and they loved it. Will make it again for sure.

This reply was: Helpful Inspiring

Posted 11/15/2011 1:12:34 PM REPORT ABUSE SEMW5 said:

Rating:

This recipe is so easy. I love when you can just dump everything into a slow cooker and have a great meal by the end of the day. The only change I made was to add more bell pepper. Topping it with sour cream and cilantro is a must.

This reply was: Helpful Inspiring

Posted 5/23/2011 5:08:25 PM REPORT ABUSE krobertm said:

Rating:

I really like this recipe; it's really easy to put together, and I get to freeze the left overs for when I just don't want to cook. I added about half a cup of Maseca to it because it's a little too thin, but I think that adds to the enchilada flavor. I also added some cumin and some adobo to bring in more flavor. Overall, I really like this dish and will be making it again!

This reply was: Helpful Inspiring