Chicken Enchilada Chili
Total Time: 8 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 8 hrs
Ingredients
- Servings: 6
- 1 1/2 cups prepared enchilada sauce
- 2 (14 1/2 ounce) cans chopped tomatoes, with seasonings (your choice)
- 2 (15 ounce) cans pinto beans or 2 (15 ounce) cans kidney beans with juice
- 2 celery ribs, chopped
- 1 onion, diced
- 1 -2 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 1/2 lbs skinless chicken thighs (or legs, breast, your choice)
- shredded cheddar cheese
- sour cream
Recipe
- 1 use a 6-quart slow cooker.
- 2 pour the enchilada sauce and tomatoes into the bottom of the stoneware insert.
- 3 add the beans, celery, onion, and spices; stir to combine.
- 4 place the chicken on top.
- 5 cover and cook on low for 7-8 hours, or until the flavors have combined.
- 6 if your chicken has bones, fish the bones out before serving.
- 7 serve with cheddar cheese and a dollop of sour cream on top.
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