Chicken Enchilada Chili

ratherbeswimmin''s Note:

In 'More Make It Fast, Cook It Slow' by Stephanie O'Dea

• Total Time: 8 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 8 hrs

Ingredients:

Servings: 6

• 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:

1. Use a 6-quart slow cooker.
2. Pour the enchilada sauce and tomatoes into the bottom of the stoneware insert.
3. Add the beans, celery, onion, and spices; stir to combine.
4. Place the chicken on top.
5. Cover and cook on LOW for 7-8 hours, or until the flavors have combined.
6. If your chicken has bones, fish the bones out before serving.
7. Serve with cheddar cheese and a dollop of sour cream on top.

Reviews

[deb12]

Very tasty! 1.5 lbs chicken was one thigh and one leg quarter of a big roaster. Highly recommend enchildada sauce 109685, which was in the freezer. Used garden tomatoes and cook the beans myself (1/2 pound), so had to add 4 tsp of salt. Excellent and just what I was trying to make!