Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

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