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Slow-Cooker Mexican Chicken Chili

Slow-Cooker Mexican Chicken Chili
  • Prep 10 min
  • Total 7 hr 10 min
  • Servings 6
10 minutes is all you need to get spicy chicken chili simmering in your slow cooker!
Updated December 8, 2009

Ingredients

  • 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

Steps

  • 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.

  • In place of the stewed tomatoes with garlic and onion, use regular stewed tomatoes and add a teaspoon of finely chopped garlic.

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
60mg
21%
Sodium
860mg
36%
Potassium
1040mg
30%
Total Carbohydrate
47g
16%
Dietary Fiber
13g
52%
Sugars
10g
Protein
31g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
30%
30%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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