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.

  • prep time 10 min
  • total time 4 hr 10 min
  • ingredients 8
  • servings 3

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
  • 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.
  • 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.
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