Slow-Cooker Chicken Enchilada Chili

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

  • prep time 10 min
  • total time 8 hr 10 min
  • ingredients 8
  • servings 6

Ingredients

1 1/4
pounds boneless, skinless chicken thighs
1
medium onion, chopped (1/2 cup)
1
medium yellow or green bell pepper, chopped (1 cup)
2
cans (14.5 ounces each) stewed tomatoes with garlic and onion, undrained
2
cans (15 to 16 ounces each) chili beans in sauce, undrained
1
can (10 ounces) Old El Paso™ enchilada sauce
1/3
cup sour cream
2
tablespoons chopped fresh cilantro
  • 1 Spray 4- to 5-quart slow cooker with cooking spray. Mix all ingredients except sour cream and cilantro in cooker.
  • 2 Cover and cook on Low heat setting 7 to 8 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
    370
    (
    Calories from Fat
    100),
    % Daily Value
    Total Fat
    11g
    11%
    (Saturated Fat
    4g,
    4%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    65mg
    65%;
    Sodium
    1690mg
    1690%;
    Total Carbohydrate
    38g
    38%
    (Dietary Fiber
    8g
    8%
      Sugars
    14g
    14%
    ),
    Protein
    30g
    30%
    ;
    % Daily Value*:
    Vitamin A
    30%;
    Vitamin C
    60%;
    Calcium
    15%;
    Iron
    30%;
    Exchanges:
    2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
    Carbohydrate Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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