Slow-Cooker Chicken Enchilada Chili (Cooking for Two)

(26)
  8 reviews

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

Directions

Notes

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Tips

Nutrition Information

Recipe Step Photos

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