Slow-Cooker Chicken Enchilada Chili

(5)
  8 reviews

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

Directions

Notes

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Tips

Nutrition Information

Recipe Step Photos

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