Mexican Chicken Chili (The Best!!!!)

I got this recipe from the betty crocker slow cooker cook book. It's one of those ones you get at the gerocery isle. We eat this wehenever the weather starts to turn. It can't get any eaiser than this.

• Ready In: 7 hrs 10 mins
• Serves: 6
• Yields: 1 2/3 cups each

Ingredients

• 3  chicken breasts, boneless, skinless, cut into small cubes
• 1  medium onion, chopped
• 2  stalks celery, chopped
• 2 (14 1/2ounce) cans  each fire roasted tomatoes with garlic, undrained
• 2 (15 ounce) cans  each pinto beans, undrained
• 1 (10 ounce) can  enchilada sauce
• 1  tablespoon chili powder
• 1  teaspoon ground cumin
• 1⁄2 cup  chopped cilantro (opitional)

• Garnish

•  corn chips
•  sour cream
•  cheddar cheese

Directions

1. Spray your crock pot with cooking spray, or use a crock pot liner.
2. Mix all ingredients except cilantro and garnishes in crock pot.
3. Cover, cook on low for 7 to 8 hours.
4. Add in cliantro and stir.
5. Serve with garnishes and warm cornbread.
6. Enjoy!
7. Leftovers freeze really well.