Categories: Chicken, Chili, Main Dish, Slow Cooker
Ingredients
- 1 1/2 cups prepared enchilada sauce
- 2 (14 1/2 ounce) cans chopped tomatoes , with seasonings (your choice)
- 2 (15 ounce) cans pinto beans or 2 (15 ounce) cans kidney beans with juice
- 2 celery ribs , chopped
- 1 onion , diced
- 1 -2 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 1/2 lbs skinless chicken thighs (or legs, breast, your choice)
- shredded cheddar cheese
- sour cream
Directions
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Use a 6-quart slow cooker.
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Pour the enchilada sauce and tomatoes into the bottom of the stoneware insert.
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Add the beans, celery, onion, and spices; stir to combine.
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Place the chicken on top.
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Cover and cook on LOW for 7-8 hours, or until the flavors have combined.
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If your chicken has bones, fish the bones out before serving.
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Serve with cheddar cheese and a dollop of sour cream on top.