SLOW COOKER MEXICAN CHICKEN CHILI
1 ¾ 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
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.
Tips & Mods:
-If you can't find stewed tomatoes with garlic & onion, just use a regular can of stewed tomatoes and mince a clove of garlic and throw that into the crockpot with the rest of the ingredients.
-You can find the Old El Paso Enchilada sauce in your grocery where all of the taco kits and paraphernalia can be found.
-Sometimes I switch up the beans. This time instead of 2 cans of pinto beans, I used a can of pinto and a can of black beans.
-I add about a teaspoon or two of salt. Make sure to salt this to taste.
-And lastly, I also buy a package of corn tortillas (the authentic kind) from the Mexican section of the grocery (not always in the same place as the taco stuff). I cut them into triangles and then fry them up to make homemade chips. Tastes 10 times better than bag tortilla chips. I top it with those chips, sour cream, shredded cheese and avocado! Yummy!
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