Slow-Cooker Mexican Chicken Chili

10 minutes is all you need to get spicy chicken chili simmering in your slow cooker!

  • prep time 10 min
  • total time 7 hr 10 min
  • ingredients 11
  • servings 6

Ingredients

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    410
    (
    Calories from Fat
    100),
    % Daily Value
    Total Fat
    11g
    11%
    (Saturated Fat
    4g,
    4%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    60mg
    60%;
    Sodium
    860mg
    860%;
    Total Carbohydrate
    47g
    47%
    (Dietary Fiber
    13g
    13%
      Sugars
    10g
    10%
    ),
    Protein
    31g
    31%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    10%;
    Calcium
    15%;
    Iron
    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 Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
    © 2013 ®/TM General Mills All Rights Reserved