Slow-Cooker Mexican Chicken Chili

Slow-Cooker Mexican Chicken Chili

10 minutes is all you need to get spicy chicken chili simmering in your slow cooker!

Prep Time

10

Minutes

Total Time

7:10

Hrs:Mins

Makes

6

servings

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® 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
  1. Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix all ingredients except sour cream and cilantro.
  2. Cover; cook on Low heat setting 7 to 8 hours.
  3. Stir mixture to break up chicken. Top each serving with sour cream and cilantro.
Makes 6 servings (1 2/3 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
In place of the stewed tomatoes with garlic and onion, use regular stewed tomatoes and add a teaspoon of finely chopped garlic.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 410
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 60mg;
  • Sodium 860mg;
  • Total Carbohydrate 47g
    • (Dietary Fiber 13g,
    • Sugars 10g),
  • Protein 31g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 3 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.