Slow Cooker Chicken Enchilada Chili (Cooking for Two)

Chicken thighs are a pleasing change of pace in chili. Sour cream helps turn down the heat.

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Servings 3

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( 26 ) Ratings

26 Ratings

5 Stars 22%

4 Stars 11%

3 Stars 14%

2 Stars 31%

1 Stars

Member Reviews ( 9 )

47dc8f02-f7fa-495c-99f6-4a8dce3fab7a

ingredients 8
Prep Time 10 min
Total Time 4 hr 10 min

Ingredients

3/4: pound boneless, skinless chicken thighs

1: small onion, chopped (1/4 cup)

1: small yellow or green bell pepper, chopped (1/2 cup)

1: can (14.5 oz) stewed tomatoes with garlic and onion, undrained

1: can (15 to 16 oz) chili beans in sauce, undrained

1/2: cup Old El Paso® enchilada sauce (from a 10 oz can)

3: tablespoons sour cream

1: tablespoon chopped fresh cilantro

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Directions

1 Spray 3- to 3 1/2-quart slow cooker with cooking spray. Mix all ingredients except sour cream and cilantro in cooker.
2 Cover and cook on Low heat setting 4 to 5 hours.
3 Stir mixture to break up chicken. Top each serving with sour cream and cilantro.

EXPERT TIPS

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Expert Tips

Regular stewed tomatoes, along with some chopped onion and a dash of garlic powder or finely chopped fresh garlic, can be used in place of the flavored stewed tomatoes.

Lifting the lid of your slow cooker can add up to 20 minutes of cooking time. Instead, spin the lid to clear it of condensation so you can check the food.

For super-quick dinners and totable lunches, freeze the chili in single-serving freezer containers. Thaw, then heat in the microwave on High for 4 to 5 minutes, stirring once or twice, until hot.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 120),

% Daily Value

Total Fat: 13g; 13%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 0g 0% ),
Cholesterol: 75mg; 75%;
Sodium: 1640mg; 1640%;
Total Carbohydrate: 38g; 38%
(Dietary Fiber 8g 8% Sugars 11g 11% ),
Protein: 33g; 33%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 40%;
Calcium: 10%;
Iron: 30%;

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 1 1/2 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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shadowtwin

report Posted Sep. 21, 2012 4:06 PM

I don't eat beef and have been searching for a chicken chili recipe for years. This is definitely it! I also used a whole can of enchilada sauce, chicken breast instead of thighs and left out the sour cream and cilantro. I added shredded cheese and crumbled tortilla chips on top. Simple and decilious, next time I will make a larger pot so I can freeze some.

Linda54476

report Posted Sep. 12, 2012 3:25 PM

This is my favorite chili recipe. I won a chili cook off with this recipe. I use the whole can of enchilada sauce. I freeze the leftovers in freezer bags and enjoy over and over

Babooette

report Posted Apr. 26, 2012 3:08 PM

Loved this dish! I used a whole can of enchilada sauce (didn't read the recipe close enough) but loved the flavor and added spice it gave. I also substituted a can of diced tomatoes for the stewed because of personal taste preference. The diced tomatoes had zesty green chilies (what I had on hand) instead of onion and garlic, but I see it being delicious either way. Will definitely be making this dish again and again!!

Dan_n_Texas

report Posted May. 14, 2011 11:38 AM

Very good. Now that there is only two of home (kids at college) this is the perfect size. Very good flavor. Is it healthy? Who cares? It tastes great.

MeTeachSpeech

report Posted May. 1, 2011 12:07 PM

Better than expected! Yum!