Slow-Cooker Mexican Chicken Chili

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



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.

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