Angela - posted on 02/09/2009 ( 1 mom has responded )
1 1/4 lb boneless skinless chicken thighs
1 med. onion
1 med yellow or green bell pepper
2 cans (14.5 oz) Mexican-style stewed tomatoes, undrained
2 cans (15-16 oz ea) chili beans in sauce, undrained
1 can (10 oz) Old El Paso enchilada sauce
1/3 cup sour cream
2 TBS chopped fresh cilantro
1. Spray 4-5 quart slow cooker w/ cooking spray. In cooker, mix all ingredients except sour cream and cilantro. (I used my 6 qut. & it was fine....)
2. Cover; cook on LOW heat for 7-8 hours
3. Stir mixture to break up chicken... Top each serving w/ sour cream & cilantro.
If you care: 1 serving: 370 calories...100 calories from fat. Total fat: 11g. (sat. fat 4 g); Cholesterol 65mg; Sodium 1690 mg...Tatal Carbs 38g....Fiber 8g.....protein 30g
NOTES: YOu can always substitute chicken breast for the thighs if you don't like dark meat!!
This chili is so wonderful.. Friends have told me that it's their fav. slow cooker recipe that I've ever shared... except maybe the applesauce, which is amazing!!