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Slow-Cooker Mexican Chicken Chili

(5)
  0 reviews
  • 10 min prep time
  • 7 hr 10 min total time
  • 11 ingredients
  • 6 servings
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10 minutes is all you need to get spicy chicken chili simmering in your slow cooker!

1 3/4
lb boneless skinless chicken thighs
1
medium onion, chopped (1/2 cup)
2
medium stalks celery, sliced (3/4 cup)
2
cans (14.5 oz each) stewed tomatoes with garlic and onion, undrained
2
cans (15 to 16 oz each) pinto beans, undrained
1
can (10 oz) Old El Paso™ enchilada sauce
2
teaspoons chili powder
1
teaspoon ground cumin
1
scoop-shaped corn chips, if desired
1/3
cup sour cream
2
tablespoons chopped fresh cilantro, if desired

Steps

  • 1 Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix all ingredients except sour cream and cilantro.
  • 2 Cover; cook on Low heat setting 7 to 8 hours.
  • 3 Stir mixture to break up chicken. Top each serving with sour cream and cilantro.

Expert Tips

In place of the stewed tomatoes with garlic and onion, use regular stewed tomatoes and add a teaspoon of finely chopped garlic.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
% Daily Value
Total Fat
11g
17%
Saturated Fat
4g
19%
Trans Fat
0g
0%
Cholesterol
60mg
21%
Sodium
860mg
36%
Total Carbohydrate
47g
16%
Dietary Fiber
13g
52%
Protein
31g
31%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
30%
30%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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